Shopping list
Fruit and vegetables
300g/10½oz cherry tomatoes, halved
100g/3½oz cucumber, diced
1 large garlic clove, finely chopped
1 tsp lemon juice
1 tsp lemon juice
½ small red onion, finely chopped
½ small red onion, thinly sliced
65g/2¼oz salad leaves (we used rocket)
fresh basil leaves
1 large carrot, peeled and finely chopped
1 large celery stick, finely chopped
1 large courgette, grated
2 large garlic cloves, crushed
1 tsp garlic granules
1 onion, finely chopped
1 tsp onion granules
1 pepper, roughly chopped
green salad
400g/14oz spinach
200g/7oz vine or cherry tomatoes
1 courgette, diced
1 tsp garlic granules
1 tbsp lemon juice
10g fresh flatleaf parsley, roughly chopped
1 green pepper, roughly chopped
1 red pepper, roughly chopped
1 red onion, roughly chopped
10g fresh basil, leaves picked and stalks finely chopped
2 x 400g tins cherry tomatoes
2 large garlic cloves, crushed
½ tsp garlic granules
1 tsp lemon zest
1 red pepper, diced
1 red onion, sliced
400g/14oz carrots, thinly sliced
2 large garlic cloves, crushed
1 large onion, thinly sliced
2 fresh rosemary sprigs, needles only, finely chopped
3 fresh thyme sprigs, leaves only
fresh thyme leaves
150g/5½oz cherry tomatoes, quartered
½ cucumber, finely diced (around 100g/3½oz)
1 large garlic clove, finely grated or crushed
1 small garlic clove, finely grated
1 lemon, zest and juice
15g/½oz fresh mint, finely chopped
250g/9oz pomegranate seeds
1 large ripe avocado, skin and stone removed, diced
100g/3½oz cherry tomatoes, quartered
1 lemon, ½ zested, ½ thinly sliced
1 tsp lemon juice
750g/1lb 10oz new or baby potatoes, halved
2 fresh rosemary sprigs, needles only, roughly chopped
2 fresh rosemary sprigs, needles only, roughly chopped
2 x 160g tins sweetcorn, drained
3 fresh thyme sprigs, leaves only, roughly chopped
Tins, packets and jars
400g tin green lentils, drained and rinsed
50g/1¾oz black olives, pitted
20g/½oz sun-dried tomato pesto
400g tin chopped tomatoes
400g tin green lentils
200g/7oz wholemeal lasagne sheets
250g/9oz dried bulgur wheat
400ml/14fl oz vegetable or chicken stock
10g capers, roughly chopped
100g/3½oz black olives
160g tin tuna
300g/10½oz bulgur wheat
400g tin butter beans, drained
4 tsp red pesto
Cooking ingredients
sea salt and freshly ground black pepper
sea salt and freshly ground black pepper
½ tsp ground cinnamon
1 tsp ground cumin
1 tbsp dried mixed herbs
2 tbsp olive oil
1 tbsp olive oil
1 tsp dried oregano
1 tsp sweet smoked paprika
1 tbsp balsamic vinegar (optional)
sea salt and freshly ground black pepper
1 tbsp dried mixed herbs
1 tsp honey (optional)
1 tbsp olive oil
2 tbsp tomato purée
sea salt and freshly ground black pepper
1 tbsp honey
½ tbsp olive oil
1 tbsp dried oregano
2 tbsp pine nuts
1 tsp sweet smoked paprika
1 tbsp balsamic vinegar
sea salt and freshly ground black pepper
1 tsp honey (optional)
1 tbsp olive oil
5g fresh oregano, leaves picked and finely chopped
1 tbsp tomato purée
1 tsp coriander seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp fennel seeds
1 tbsp olive oil
1 tbsp olive oil
50g/1¾oz pine nuts
1 tsp good-quality sea salt
850ml/1½ pint hot vegetable stock
sea salt and freshly ground black pepper
1 tbsp runny honey
1 tbsp olive oil
sprig fresh oregano, leaves finely chopped
30g/1oz fresh chopped herbs, such as mint, parsley and oregano
350g/12oz wholemeal self-raising flour
sea salt and freshly ground black pepper
sea salt and freshly ground black pepper
2 tbsp olive oil
Dairy, eggs and chilled
65g/2¼oz feta, cubed
100g/3½oz natural yoghurt
3 tbsp milk of your choice
50g/1¾oz Parmesan (or vegetarian hard cheese), finely grated
420g/15oz ricotta
4 large free-range eggs
1 tbsp milk (dairy or plant-based)
80g/3oz ricotta
135g/5oz feta
350g/12oz natural yoghurt
175g/6oz natural yoghurt
Meat, fish and poultry
250g/9oz lamb mince
500g/1lb 2oz chicken thighs, skin-on, bone-in
450–500g/1–1lb 2oz chicken thigh fillets
4 chunky skinless cod fillets, around 160g/5½oz per fillet
Other
4 wholemeal pittas, lightly toasted
50g/1¾oz sun-dried tomato paste
2 stale pittas
