Shopping list
Fruit and vegetables
4 garlic cloves, finely chopped
small handful fresh parsley leaves, plus extra to garnish
25g/1oz dried porcini mushrooms
2 sprigs fresh rosemary, leaves picked
2 shallots, thinly sliced
125g/4½oz shiitake mushrooms, sliced
3 sprigs fresh thyme, leaves picked
4–5 medium beetroots, well-scrubbed and sliced into 0.5cm/¼in discs
1 tsp fresh lemon juice
1 tsp dried onion granules
handful fresh herbs, such as flatleaf parsley, or other flavourful salad leaves
4 banana shallots, peeled, halved or quartered lengthways
4 fresh thyme sprigs
130g/4½oz long-stem broccoli
180g/6oz fine green beans, trimmed
150g/5½oz kale
2 tbsp lemon juice
½ pomegranate, seeds only, to serve
8 small–medium potatoes, each one approx. 75g/2¾oz, scrubbed (ideally, all-rounders or floury potatoes)
½ tsp dried thyme, rosemary or mixed herbs
500g/1lb 2oz carrots, peeled and quartered lengthways
1 clementine, grated zest and juice
3 garlic cloves, unpeeled and bashed
5cm/2in piece fresh root ginger, peeled and grated
½ lemon, juice only
500g/1lb 2oz parsnips, peeled and quartered lengthways
1 red onion, thickly sliced
large handful fresh lemon thyme
100g/3½oz dried cranberries
20 red grapes
2 tsp chopped thyme
4–5 small sprigs thyme
1kg/2lb 4oz Bramley apples, peeled, cored and cut into small cubes
½ lemon, juice only
Tins, packets and jars
1 tsp Dijon mustard
60g/2¼oz pitted green olives, plus extra to garnish
60g/2¼oz wholewheat giant couscous
25g/1oz tahini
50g/1¾oz rolled oats
2 tbsp plain flour
100g/3½oz plain flour
Cooking ingredients
salt and pepper
60g/2¼oz cashew nuts
1 tsp olive oil
3 tbsp balsamic vinegar (don't use anything too fancy, a supermarket version will do)
sea salt and freshly ground black pepper
115g/4oz cashew nuts, soaked in boiled water for 15 minutes
40g/1½oz hazelnuts or walnuts, chopped (optional)
1 tsp maple syrup or agave nectar
½ tbsp nutritional yeast flakes
2 tbsp extra virgin olive oil
1 tbsp extra virgin olive oil
pinch white pepper
freshly ground black pepper
1 tbsp olive oil
1 tsp sea salt flakes
130ml/4fl oz hot vegetable stock
½ tsp coarsely ground black pepper
3 tbsp sunflower, vegetable or olive oil, plus extra for greasing
½ tsp flaked sea salt
freshly ground black pepper, to taste
6 cardamom pods, bashed
40g/1½oz flaked almonds
2 tbsp olive oil
1 tbsp extra virgin olive oil
1 tsp sea salt flakes
2 tbsp caster sugar
600g/1lb 5oz ‘00’ flour, plus extra for dusting
1 tbsp extra virgin olive oil, plus extra for greasing
2 tsp salt
2 tsp sugar
2½ tsp fast-action dried yeast
80g/2¾oz light brown sugar
80g/2¾oz light brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
50g/1¾oz pecan nuts, roughly chopped
70g/2½oz raisins
Dairy, eggs and chilled
120ml/4fl oz cashew milk or any plant-based milk
320g/11½oz pack ready-rolled vegan puff pastry
small knob of butter, approx. 15g/½oz (optional)
1 tbsp butter or dairy-free spread
80g/2¾oz vegan margarine, cut into small cubes
Other
100ml/3½fl oz red wine