Shopping list
Fruit and vegetables
1 medium butternut squash (about 1.1kg/2lb 8oz)
1 red chill, deseeded and finely sliced
10Č”/â
ołú fresh coriander (stalks and leaves)
1 small garlic clove, peeled and finely grated
25g/1oz ginger, peeled and cut into thin matchsticks
10Č”/â
ołú fresh mint leaves
1 medium onion, halved and finely sliced from top to root
10Č”/â
ołú flatleaf parsley
1 pomegranate, seeded (about 100Č”/3ÂœŽÇłú seeds)
2 garlic cloves, crushed
15g/Âœoz dried mixed mushrooms
400g/14oz mixed mushrooms, chestnut, button, shiitake, portabello, sliced or quartered if large
1 medium onion, thinly sliced
300g/10œ oz shallots, peeled and cut in half if large (try and keep the root intact, so they keep their shape)
7 large flat or portobello mushrooms
4 garlic cloves, finely chopped
2 brown onions, finely chopped
3 sprigs fresh rosemary, leaves picked
4 sprigs fresh thyme, leaves picked
1 large cauliflower, tough outer leaves removed
œ large mild green chilli, roughly chopped
30g/1oz coriander, leaves and stalks roughly chopped
2 tbsp coriander leaves
1 large garlic clove, peeled and roughly chopped
1 unwaxed lemon, zest and juice only
30g/1oz flatleaf parsley, leaves and stalks roughly chopped
2 tbsp flatleaf parsley leaves
3 tbsp pomegranate seeds
3 spring onions, thinly sliced
2 carrots, coarsely grated (around 150g/5Âœoz prepared weight)
2 celery sticks, finely chopped
75Č”/2ÂœŽÇłú dried cranberries
2 garlic cloves, crushed
1 leek, trimmed and thinly sliced (about 100Č”/3ÂœŽÇłú prepared weight)
1 lemon, finely grated zest only
1 onion, finely chopped
20g/Ÿoz bunch fresh parsley, finely chopped
1 carrot, peeled and chopped
1 celery stick, finely sliced
10Č”/â
ołú dried mushrooms, either mixed or porcini
1 onion, finely chopped
1kg/2Âœlb floury potatoes, such as Maris Piper
200g/7oz char-grilled artichoke hearts, in oil, drained
1 small aubergine
3 garlic cloves, crushed
3 red peppers
2 red onions, thickly sliced
125g/4Âœoz fresh, or frozen and thawed, cranberries
2 garlic cloves, peeled and crushed
1 leek (around 200g/7oz), trimmed and thinly sliced
4 large Portobello or flat mushrooms, each roughly 9cm/3Âœin in diameter
1 onion, finely sliced
1 large orange, finely grated zest
100Č”/3ÂœŽÇłú young spinach leaves
2 medium sweet potatoes (around 375g/13oz), peeled and cut into roughly 2cm/Ÿin chunks
2 medium aubergines, cut into 1.5cm/â
in rounds
small bunch fresh basil
2 medium courgettes, cut into 2cm/Ÿin slices
4 garlic cloves, crushed
2 roasted red peppers (from a jar), cut into strips
1 tsp dried thyme
400g/14oz ripe tomatoes, peeled and chopped
500g/1lb 2oz large waxy potatoes (such as Charlotte), thinly sliced (around 3mm/â
in)
1°ìČ”/2ÂŒ±ôČú parsnips
200g/7oz cherry tomatoes
2 large red or orange peppers, de-seeded and cut into bite-sized chunks
2 red onions, cut into bite-sized chunks
2 sweet potatoes, scrubbed and cut into bite-sized chunks
2 x 290g jars chargrilled peppers in oil
2kg/4lb 8oz maincrop waxy potatoes, such as Cyprus
2 smallâmedium aubergines
â
tsp chilli flakes
1 green courgette
1 yellow courgette
2 garlic cloves, finely chopped
large handful fresh mint
1 large onion, finely chopped
large handful flatleaf parsley
1 green pepper
1 red pepper
1 yellow pepper
2 large tomatoes
300Č”/10ÂœŽÇłú Tenderstem broccoli
2 red chillies, finely sliced
2 large courgettes, cut into 5mm/ÂŒin slices on the diagonal
2 garlic cloves, grated
8cm/3ÂŒin piece fresh root ginger, peeled and grated
1 lime, juice only
3 spring onions, finely sliced
200g/7oz cherry tomatoes on the vine
100Č”/3ÂœŽÇłú mixed mushrooms (shiitake and chestnut mushrooms)are good), sliced
1 large courgette, halved lengthways and thickly sliced
1 garlic clove, finely chopped
finely chopped flatleaf parsley (optional), to garnish
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
1 red onion, cut into thin wedges
3 spring onions, trimmed and finely sliced
2 Bramley apples, peeled, cored and grated
80g/3oz dried cranberries
salt and freshly ground black pepper, to taste
1 red cabbage, quartered, cored and sliced
2 red onions, thinly sliced
2 carrots, peeled and cut into matchsticks
Πgreen cabbage, finely sliced
Πred cabbage, finely sliced
2 carrots, cut into 1cm/Âœin chunks
100Č”/3ÂœŽÇłú kale, cavolo nero or savoy cabbage, thickly shredded and tough stalks discarded
2 large sweet potatoes, cut into wedges
1 carrot, peeled
1 parsnip, peeled
1 tsp finely chopped thyme
1 small butternut squash, roughly chopped
2 celery sticks, finely chopped
350g/12oz chestnut mushrooms, quartered
1 red chilli, finely chopped
3 garlic cloves, crushed
2 tbsp finely chopped fresh mint
handful parsley leaves
1kg/2lb 4oz Maris piper potatoes, peeled and diced
1 red onion, finely chopped
1 stick rosemary
300g/10œ oz chopped fresh tomatoes
1 large butternut squash (approx. 700g/1lb 9oz), cut in half lengthways and seeds removed
20g/Ÿoz finely chopped fresh dill
20g/Ÿoz finely chopped fresh coriander
2 garlic cloves, minced
20g/Ÿoz finely chopped mint leaves
2 yellow onions, finely diced
20g/Ÿoz finely chopped fresh parsley
œ pomegranate, seeds removed
Tins, packets and jars
4 tbsp tahini
300Č”/10ÂœŽÇłú plain flour, plus extra for rolling
2 tbsp redcurrant jelly
400g tin green lentils, drained and rinsed
1 tbsp plain flour
1 tbsp redcurrant jelly
1 tsp yeast extract, such as Marmite
400ml/14fl oz coconut milk
400g tin borlotti beans, drained and rinsed
50g/1Ÿoz jumbo oats
œ tsp Dijon mustard
150g/5Âœoz quick-cook polenta
400g tin chickpeas
2 preserved lemons, finely chopped
80g/3oz brown or white basmati rice
Cooking ingredients
2 tbsp pomegranate molasses
salt and freshly ground black pepper
180g/6oz whole cooked chestnuts, roughly chopped
1 tsp mixed spice
2 tbsp olive oil
2 tbsp olive oil
150ml/5fl oz vegetable oil, for frying
flaked sea salt and ground black pepper
1 tbsp soft light brown sugar
180g/6oz cooked and peeled chestnuts (vacuum packed is fine)
3 tbsp cornflour mixed with 3 tbsp cold water
1 tsp fine sea salt
4 tbsp sunflower oil
100Č”/3ÂœŽÇłú sunflower oil
2 tbsp tomato purée
1 vegetable stock cube
salt and freshly ground black pepper
160Č”/5ŸŽÇłú dried apricots
200g/7oz mixed nuts (such as walnuts, pecans and almonds)
2â3 tbsp olive oil
salt and freshly ground black pepper
Πtsp cayenne pepper
œ tsp coriander seeds
1 tsp cumin seeds
150ml/5fl oz extra virgin olive oil
2 tbsp nibbed pistachios
freshly ground black pepper
4 tbsp cashew butter
180g/6oz cooked chestnuts, broken into small pieces
300Č”/10ÂœŽÇłú mixed nuts, such as almonds, hazelnuts, walnuts, pecans or Brazil nuts
2 tbsp extra virgin olive oil, plus extra for greasing
1 tsp sea salt
1 vegan-friendly vegetable stock cube
freshly ground black pepper
2 tbsp sunflower or olive oil
flaked sea salt
œ vegetable stock cube
2 tsp balsamic vinegar
salt and pepper
2 tbsp olive oil
salt and freshly ground black pepper
180g/6oz cooked and peeled vacuum-packed chestnuts, roughly crumbled
4 tbsp olive oil
75Č”/2ÂœŽÇłú pecan nuts, roughly broken
œ tsp poppy seeds (optional)
salt and freshly ground black pepper
up to 200ml/7fl oz olive oil
2 tbsp olive oil
small bunch fresh oregano
pinch sugar (optional)
80ml/3Âœfl oz maple syrup
125ml/4fl oz vegetable oil
sea salt and freshly ground black pepper
1 tbsp harissa spice mix
1 tbsp olive oil
2 tbsp coriander seeds
salt and freshly ground black pepper
6 tbsp olive oil
1 tsp dried oregano
2Âœ tbsp tomato purĂ©e
250ml/9fl oz vegetable stock
100Č”/3ÂœŽÇłú cashew nuts
1 tsp sea salt flakes
freshly ground black pepper
2 tbsp ground almonds
1 tbsp white miso paste (optional)
2 tbsp extra virgin olive oil
1 tbsp extra virgin olive oil
œ tsp flaked sea salt, plus extra for seasoning
1 tsp smoked paprika
1 tsp ground cinnamon
25g/1oz demerara sugar
3 tbsp red wine vinegar
salt and freshly ground black pepper
1 tbsp sherry or red wine vinegar
handful walnuts, out of their shells, roughly chopped
4 tbsp walnut oil
salt and freshly ground black pepper
75Č”/2ÂœŽÇłú cooked chestnuts, roughly broken
2 tsp harissa paste
25g/1oz hazelnuts, roughly chopped
2 tbsp extra virgin olive oil, plus extra to drizzle
825ml/1 pint 8fl oz hot vegetable stock, made with 1 gluten-free stock cube
1kg/35ÂŒoz plain white flour
4 tbsp olive oil
salt, to taste
2 tsp piri-piri seasoning
2 tsp smoked paprika
400ml/14fl oz vegetable or meat stock
3 tbsp maple syrup
1 tbsp brown miso paste
1 tbsp cumin seeds
165g/5Ÿoz pitted dates, roughly chopped
2 tbsp olive oil
1 tbsp sweet smoked paprika
vegetable oil, for deep frying
salt and freshly ground black pepper
2 tsp ground cinnamon
1 tbsp olive oil
100Č”/3ÂœŽÇłú toasted pistachios, roughly chopped
Dairy, eggs and chilled
1 tbsp aquafaba (canned chickpea water) or plant-based milk, such as soya or almond milk
2 x 320g packs ready-rolled vegan puff pastry
4 tbsp milk alternative, such as soya or almond
2 tbsp soya milk, or other plant-based âmilkâ
375g/13oz ready-rolled puff pastry (vegan-friendly)
30g/1oz salted butter (or vegan plant-based spread)
12 plant-based chipolata sausages
100Č”/3ÂœŽÇłú vegan butter
3 tbsp butter or dairy-free alternative
200g/7oz feta (or dairy-free alternative), crumbled
200g/7oz natural yoghurt or dairy-free alternative
Other
2 tbsp clementine or orange juice
2 tbsp clementine or orange juice
400g/14oz long-grain rice, rinsed