Shopping list
Fruit and vegetables
4 garlic cloves, sliced
1 lemon, juice only
handful chopped fresh parsley
2 red peppers
4–6 heads Little Gem or 1 large head Cos, quartered
1 handful fresh chives, snipped
3 tbsp roughly chopped fresh dill
1 garlic clove, finely grated
1 lemon, cut cross ways into thick slices and seeds removed
2 lemons, 1 finely chopped with seeds removed and 1 zested and juiced
1 handful fresh parsley, leaves and stems roughly chopped
2 shallots, peeled and halved lengthways
500g/1lb 2oz bunch of heritage carrots, halved lengthwise
25g/2½oz picked mint leaves
1 large avocado, peeled, stone removed
½ bunch chives
100g/3½oz fine green beans, trimmed
1 lemon, juice only
500g/1lb 2oz baby or new potatoes, larger ones halved
½ bunch parsley
150g/5½oz radishes, quartered
1 bunch spring onions, trimmed and sliced into 3–4cm/approx 1¼in lengths
150g/5½oz sugar-snap peas
1 bunch tarragon
Tins, packets and jars
30g/1oz tahini
1 tsp Dijon mustard
3 anchovy fillets
60g/2¼oz mayonnaise
3 tbsp golden syrup
Cooking ingredients
30ml/1fl oz olive oil
salt, to taste
sea salt and freshly ground black pepper
4–6 Medjool dates, stones removed
4 tbsp olive oil
4 tbsp olive oil, plus extra for drizzling
4 fresh thyme or oregano sprigs, plus extra to garnish
60g/2¼oz raw pistachios, almonds or walnuts, finely chopped and lightly toasted
sea salt flakes, to serve
salt and freshly ground black pepper
1 tsp cumin seeds, toasted
20g/1oz toasted hazelnuts, crushed
2 tbsp maple syrup or honey
2 tbsp olive oil
50ml/2fl oz olive oil
2 tbsp white wine vinegar
sea salt and freshly ground black pepper
50g/1¾oz soft light brown sugar
50g/1¾oz caster sugar
250ml/9fl oz coconut cream (not creamed coconut)
Baking and patisserie
8 shop-bought meringue nests
Drinks
4 tsp orange liqueur
Dairy, eggs and chilled
200g/7oz yoghurt
60g/2¼oz crème fraîche
50g/1¾oz unsalted butter
300ml/10fl oz double cream
