Shopping list
Fruit and vegetables
370g/13oz leeks, finely chopped
110g/4oz oyster mushrooms, sliced
2 sprigs fresh rosemary, leaves only, chopped
1 tbsp fresh sage, finely chopped
1 red chilli, finely chopped
115g/4oz leeks, trimmed, finely sliced (prepared weight)
2 tbsp chopped fresh parsley
2 medium red onions, finely sliced
1 tbsp chopped fresh thyme
900g/2lb potatoes (Désirée or King Edward)
3 fat garlic cloves, halved lengthways
50g/1¾oz dried blueberries, roughly chopped
250g/9oz fresh blueberries
squeeze lemon juice
Tins, packets and jars
55g/2oz wild rice
1 tsp English mustard
225g/8oz plain flour, plus extra for dusting
Cooking ingredients
salt and freshly ground black pepper
200g/7oz packed cooked and peeled chestnuts, chopped
2 tbsp olive oil
1-2 tbsp soy sauce
freshly ground black pepper
175g/6oz fresh white breadcrumbs
2 garlic cloves, crushed
½ tsp flaked sea salt
75g/2½oz light brown muscovado sugar
5 tbsp sunflower oil
2 tbsp sunflower oil
5 tbsp white wine vinegar
salt and freshly millled black pepper
8 tbsp best quality extra virgin olive oil
½ tsp baking powder
285g/10oz golden caster sugar
1 tsp fennel seeds, crushed
1 tbsp icing sugar
Dairy, eggs and chilled
15g/½oz vegan margarine
225g/8oz ready-made puff pastry (thawed if frozen)
25g/1oz butter
150g/5oz Caerphilly cheese or Welsh cheddar, finely grated
2 free-range eggs, separated
50g/2oz butter
100g/3½oz unsalted butter, cubed, plus extra for greasing
1 medium free-range egg, lightly beaten
2 tbsp whole milk