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Garnish with reserved scallions.
Sprinkle with reserved seeds.
Sprinkle with reserved parsley and serve.
Garnish pudding with reserved berries and juice.
Garnish with reserved capers and serve.
Garnish with reserved fronds and serve.
Top with reserved raisins and almonds.
Serve hot, garnished with reserved pistachio nuts.
If it begins to dry, moisten with reserved bean broth.
Top with reserved eggplant slices and remaining onion mixture.
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Place in a large bowl with reserved fennel bulb, reserved fennel leaves and scallions.
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