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Fruit and vegetables

1 onion, finely chopped
1 stick celery, finely chopped
200g/7oz root vegetables, coarsely grated
2 garlic cloves, finely chopped
1 sprig thyme, leaves picked and finely chopped
few sage leaves, finely shredded
1 lemon, zest and juice
50g/1¾oz nuts, finely chopped
2 tsp mushroom ketchup
2 shallots, very finely chopped
400g/14oz mushrooms, very finely chopped
2 garlic cloves, finely chopped
200g/7oz spinach
1 shallot, finely chopped
200g/7oz mushrooms, very finely chopped
1 garlic clove
1 sprig thyme, leaves picked and finely chopped
1 tbsp mushroom ketchup
250g/9oz fresh or frozen cranberries
1 orange or 2 clementines, grated zest and juice

Tins, packets and jars

75g/2½oz cooked wild or brown rice
75g/2½oz cooked brown lentils
12 prunes
1 tbsp plain flour

Cooking ingredients

1 tbsp olive oil
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp ground mace
100g/3½oz cooked chestnuts, roughly chopped
25g/1oz breadcrumbs
1 tsp soy sauce
1 tbsp olive oil
1 tbsp olive oil
250ml/9fl oz mushroom stock
50g/1¾oz caster sugar

Drinks

5 tbsp Oloroso sherry or Marsala
1 tbsp Oloroso sherry or port

Dairy, eggs and chilled

25g/1oz butter
1 free-range egg (optional)
25g/1oz butter
500g/1lb oz block puff pastry
1 egg, beaten, for sealing and brushing
25g/1oz butter

Other

100ml/3½fl oz white wine or dry sherry

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