Shopping list
Fruit and vegetables
1 garlic clove, crushed
1 heaped tsp finely grated fresh root ginger
½ lemon, grated zest only
2 large onions, very thickly sliced
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh tarragon
1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, thinly sliced (about 3mm/⅛in thick)
3–4 garlic cloves, grated
1 tbsp fresh lemon juice
3–4 sprigs fresh thyme
3 large carrots (around 550g/1¼lb), peeled and cut into 2cm/¾in pieces
6 garlic cloves
2 kohlrabi (around 650g/1lb 7oz), trimmed, peeled and cut into 2cm/¾in cubes
3 leeks, trimmed and cut into 2cm/¾in lengths
2 sprigs fresh thyme
2 lemons, zest and juice
Tins, packets and jars
pinch English mustard powder
375g/13oz plain flour
500ml/18fl oz chicken stock
45g/1½oz plain flour
1 tbsp redcurrant jelly
dash Worcestershire sauce (optional)
400g/14oz golden syrup
250g/9oz plain flour
Cooking ingredients
small pinch cayenne pepper
pinch salt
salt and freshly ground black pepper
dash gravy browning (optional)
1–2 tbsp vegetable oil
salt and freshly ground black pepper
salt and freshly ground black pepper
3 tbsp clear honey
2 tbsp olive oil
1 bay leaf
salt and freshly ground black pepper
150g/5½oz fine fresh white breadcrumbs
Dairy, eggs and chilled
225g/8oz butter, diced
150g/5½oz mature cheddar, grated
2 free-range eggs, yolks only
50g/1¾oz freshly grated Parmesan (or a similar vegetarian hard cheese)
50g/1¾oz butter, softened
500ml/17½fl oz double cream (you may need a bit extra)
40g/1½oz butter
130g/4½oz butter, plus extra for greasing
Meat, fish and poultry
1 free-range oven-ready chicken, about 1.8–2kg/4–4lb 8oz
