Shopping list
Fruit and vegetables
1 small red chilli, finely chopped
2 garlic cloves, 1 peeled, 1 finely chopped
1 tbsp fresh marjoram leaves
400g/14oz mixed mushrooms, chopped
1 tbsp coarsely chopped fresh flatleaf parsley
50g/1¾oz frozen cranberries
2 leeks (150g/5½oz trimmed weight), thinly sliced
6 sage leaves, finely chopped
2 tsp fresh thyme leaves
1 onion, finely chopped
2 parsnips, peeled and cut into 1cm cubes
2 sage leaves, finely chopped
1 sweet potato, peeled and cut into 1cm cubes
200g/7oz chestnut mushrooms, roughly chopped
50g/1¾oz dried cranberries
250ml/9fl oz cranberries (fresh or frozen)
2 garlic cloves
1 garlic clove
1 lemon, zest only
250g/9oz chestnut mushrooms
1 onion, finely chopped
1 large orange, juice and zest
1 large parsnip, coarsely grated (around 250g/9oz)
1 tsp dried sage
1 shallot, finely chopped
300g/10½oz spinach or chard leaves
1 thyme sprig
few thyme sprigs, leaves picked
9 medium carrots, peeled, topped and tailed
500g/1lb 2oz parsnips, peeled and cut into quarters lengthways
16 Maris Piper or King Edward potatoes (each about 175g/6oz), cut into quarters or large chunks
1 onion, finely chopped
salt and pepper
1 tbsp fresh sage, finely chopped
1 head cauliflower, broken into large florets
850g/1lb 14oz Bramley apples
½ lemon, juice only
2 ripe pears
Tins, packets and jars
1 tsp plain flour, for dusting
225g/8oz plain flour, plus extra for dusting
150g/5½oz cooked freekah or spelt grains
1 tsp English mustard
40g/1½oz plain flour (gluten-free plain flour also works)
4 tbsp ready-made caramel sauce
250g/9oz mincemeat
225g/8oz plain flour
Cooking ingredients
salt and freshly ground black pepper
8 tbsp olive oil
salt and freshly ground black pepper
salt and freshly ground black pepper
30g/1oz blanched hazelnuts, roughly chopped
pinch salt
25g/1oz fresh breadcrumbs
100g/3½oz caster sugar
100g/3½oz cooked chestnuts, roughly chopped
100g/3½oz mixed nuts, roughly chopped
1 tbsp olive oil
1 tbsp olive oil
250ml/9fl oz vegetable stock
3 tsp salt
150g/5½oz sugar
salt and freshly ground black pepper
4 tbsp clear honey
salt and freshly ground black pepper
80g/3oz fresh white breadcrumbs
1 tbsp vegetable oil
salt and freshly ground black pepper
2 tbsp icing sugar
75g/2½oz golden caster sugar
50g/1¾oz golden caster sugar
½ tsp ground cinnamon
50g/1¾oz flaked almonds
125g/4½oz marzipan
¼ tsp freshly grated nutmeg
pinch salt
150g/5½oz golden caster sugar
freshly grated nutmeg, to taste
Biscuits, snacks and sweets
200g/7oz speculoos biscuits, plus a few extra for decoration
Baking and patisserie
175g/6oz crustless day-old wholemeal bread, torn into pieces
Dairy, eggs and chilled
10g butter, for frying
100g/3½oz manchego (or alternative vegetarian hard cheese), grated
120g/4oz Parmesan (or alternative vegetarian hard cheese), grated
500g/1lb 2oz pack all-butter puff pastry
150g/5½oz cold butter, cut into cubes
10g butter
200ml/7fl oz double cream
2 free-range eggs
50g/1¾oz Parmesan (or alternative vegetarian hard cheese), finely grated
60g/2¼oz Parmesan (or alternative vegetarian hard cheese), finely grated
15g/½oz butter
25g/1oz butter
15g/½oz butter
3 free-range eggs
50ml/2fl oz single cream
250g/9oz butter
3 tbsp vegetable oil, beef dripping, or duck fat
1 egg, beaten
40g/1½oz butter
100g/3½oz mature cheddar, grated
400ml/14fl oz milk
100g/3½oz butter
340g/12oz cream cheese
200ml/7fl oz double cream
200ml/7fl oz double cream
150g/5½oz unsalted butter, diced and chilled
homemade custard or brandy cream
400ml/14fl oz double cream
6 medium free-range eggs (preferably organic and as fresh as possible), separated
500ml/18fl oz full-fat milk
