Shopping list
Fruit and vegetables
3 large floury potatoes (around 750g/1lb 10oz), preferably Maris Piper, cut into wedges (see cook’s tips)
lemon wedges
¼ tsp dried thyme
2 garlic cloves, crushed
½ medium onion (around 75g/2½oz), very finely chopped
½ medium onion, finely sliced
200g/7oz broccoli, cut into small florets (see tip)
small bunch (around 10g) fresh dill, roughly chopped (optional)
900g/2lb floury potatoes, preferably Maris Piper, peeled and cut into 3–4cm/1¼–1½in chunks
½ small unwaxed lemon, finely grated zest only
½ medium onion, finely sliced
2 large garlic cloves, peeled and crushed
lime or lemon wedges, for squeezing
4 medium sweet potatoes (around 650g/1lb 7oz), cut into wedges (see tip)
4 fresh sweetcorn knoblets (see tip)
8–10 large basil leaves, finely shredded, plus extra to serve
1 medium courgette, trimmed, cut in half lengthways and thickly sliced
2–3 large garlic cloves, crushed
1 large yellow pepper, seeds removed and cut into 2.5cm/1in chunks
1 large red pepper, seeds removed and cut into 2.5cm/1in chunks
1 medium-large red onion, cut into thin wedges
mixed salad leaves, to serve
1 medium-large sweet potato, peeled and cut into 2cm/¾in chunks
2 medium carrots, trimmed and thickly sliced
2 celery sticks, trimmed and thickly sliced
800g/1lb 12oz floury potatoes, preferably Maris Piper, peeled and cut into roughly 5cm/2in chunks
1 medium onion, thickly sliced
175g/6oz baby corn, trimmed and cut in half lengthways
100g/3½oz small broccoli florets (see tip)
1 large carrot, peeled and diagonally sliced
2 large garlic cloves, finely grated
15g/½oz fresh root ginger, peeled and finely grated
2 peppers, any colour, deseeded and sliced
8–10 spring onions, trimmed and diagonally sliced
Tins, packets and jars
3 tbsp plain flour
mashed potatoes and freshly cooked vegetables, to serve
20g/¾oz plain flour
35g/1¼oz plain flour
pinch dried chilli flakes
500g/1lb 2oz passata
300g/10½oz dried pasta shapes, such as rigatoni or penne
1 heaped tbsp plain flour
freshly cooked rice, to serve
Cooking ingredients
salt and freshly ground black pepper
75g/2½oz ground almonds
1 tsp paprika (not smoked)
1 tbsp cold-pressed rapeseed oil or extra virgin olive oil
sea salt and freshly ground black pepper
½ tsp dried mixed herbs
½ tsp dried mixed herbs
1 tbsp cold-pressed rapeseed oil or extra virgin olive oil
1 tbsp cold-pressed rapeseed oil or extra virgin olive oil
few drops naturally brewed dark soy sauce (see tip)
2 tsp tomato purée
1 large bay leaf
sea salt and black pepper
2 tbsp runny honey
2 tbsp cold-pressed rapeseed oil
1 tbsp cold-pressed rapeseed oil
1½ tbsp naturally brewed dark soy sauce (see tip)
2 tbsp tomato purée
sea salt and freshly ground black pepper
3 tbsp extra virgin olive oil
1½ tsp dried oregano
2 tbsp pine nuts (optional)
1 large bay leaf
sea salt and black pepper
2–3 tbsp cold pressed rapeseed oil or extra virgin olive oil, plus extra for greasing
2 tbsp cold pressed rapeseed oil or extra virgin olive oil
few drops naturally brewed dark soy sauce
2 tsp cornflour
1 tbsp runny honey
3 tbsp cold pressed rapeseed oil (see tip)
1 tbsp naturally-brewed dark soy sauce (gluten-free if required)
Dairy, eggs and chilled
1 large free-range egg
75g/2½oz Parmesan, finely grated
25g/1oz butter
35g/1¼oz butter
50g/1¾oz butter
50g/1¾oz mature Cheddar cheese, coarsely grated
600ml/20fl oz milk
100ml/3½fl oz milk
homemade soured cream and chive dip (see tip), and a crunchy mixed salad, to serve (optional)
125g/4½oz mature cheddar, coarsely grated
Meat, fish and poultry
400g/14oz thick skinless fish fillets, such as cod loin, cut into 2.5cm/1in chunks
500g/1lb 2oz pork mince (12% fat)
2 fresh salmon fillets (around 280g/10oz)
6–8 boneless, skinless chicken thigh fillets (around 600g–800g/1lb 5oz–1lb 12oz),
800g/1lb 12oz beef topside, tied (see tip)
4 boneless, skinless chicken thighs, trimmed of fat and thickly sliced
