Shopping list
Fruit and vegetables
300²µ/10½´Ç³ú beetroot, cut into wedges
300²µ/10½´Ç³ú carrots, left whole if slender, or cut lengthways
300²µ/10½´Ç³ú celeriac, peeled and cut into wedges
1 lemon, grated zest
1 large onion, finely chopped
2 red onions, cut into wedges
1 tsp dried sage, crumbled
few sprigs thyme
1 carrot, peeled
1 parsnip, peeled
1 tsp finely chopped thyme
2 carrots, coarsely grated (around 150²µ/5½´Ç³ú prepared weight)
2 celery sticks, finely chopped
75g/2½oz dried cranberries
2 garlic cloves, crushed
1 leek, trimmed and thinly sliced (about 100²µ/3½´Ç³ú prepared weight)
1 lemon, finely grated zest only
1 onion, finely chopped
20g/¾oz bunch fresh parsley, finely chopped
1 head cauliflower, broken into large florets
1 large garlic bulb, halved
1kg/2lb 4oz baby new potatoes, each cut into three slices
3 sprigs rosemary, leaves finely chopped
250g/9oz Brussels sprouts, trimmed and thinly sliced
2 carrots, peeled and grated
large handful fresh chives, finely chopped
½ unwaxed lemon, zest and juice
large handful fresh flat-leaf parsley, roughly chopped
1 red onion, thinly sliced
2 satsumas or clementines
3 lemons
1 large orange
2 large lemons, zest and juice only
Tins, packets and jars
50²µ/1¾´Ç³ú pesto 
1 tsp Dijon mustard
400g tin cannellini beans, drained and rinsed
1 tsp redcurrant or apple or herb jelly
1 tsp yeast extract, such as Marmite
1 tsp English mustard
40²µ/1½´Ç³ú plain flour
50²µ/1¾´Ç³ú full-fat mayonnaise
1 tbsp wholegrain mustard
75g/3oz lemon curd
185²µ/6½´Ç³ú plain flour
Cooking ingredients
salt and freshly ground black pepper, to taste
2 tsp sesame seeds, optional
150²µ/5½´Ç³ú fresh breadcrumbs
2 tbsp olive or walnut oil
1 tbsp olive oil
150ml/5fl oz vegetable stock, heated
3 tbsp maple syrup
1 tbsp brown miso paste
freshly ground black pepper
4 tbsp cashew butter
180g/6oz cooked chestnuts, broken into small pieces
300²µ/10½´Ç³ú 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
salt and freshly ground black pepper
sea salt and freshly ground black pepper
2–3 tbsp olive oil
100²µ/3½´Ç³ú cashew nuts, roughly chopped
1 tsp cumin seeds
150²µ/5½´Ç³ú caster sugar (optional)
2 cinnamon sticks
12 cloves
100²µ/3½´Ç³ú caster sugar
40²µ/1½´Ç³ú cocoa powder
icing sugar, for dusting
65²µ/2½´Ç³ú self-raising flour
2 drops almond essence
150g/5oz caster sugar
60²µ/2½´Ç³ú cornflour
30g/1oz ground almonds
90²µ/3½´Ç³ú icing sugar
icing sugar, for dusting
Biscuits, snacks and sweets
300²µ/10½´Ç³ú dark chocolate (around 35-40% cocoa solids), broken into small pieces
Dairy, eggs and chilled
80g/3oz cheddar, grated 
1 free-range egg, beaten 
2 x 320g/11½oz packets ready-rolled puff pastry 
15²µ/½´Ç³ú butter
1 free-range egg, beaten
30g/1oz salted butter (or vegan plant-based spread)
12 plant-based chipolata sausages
4 tbsp milk alternative, such as soya or almond
40²µ/1½´Ç³ú butter
100²µ/3½´Ç³ú mature cheddar, grated
400ml/14fl oz milk
100²µ/3½´Ç³ú Greek-style yoghurt
300ml/½ pint double cream
300ml/½ pint double cream, whipped
4 large free-range eggs
250g/9oz butter, cut into cubes, plus extra for greasing
600ml/21fl oz double cream