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Australian Women’s Weekly NZ - - Weeknight cooking -

1.3kg-1.5kg lamb shoul­der 300g hot smoked salmon fil­lets 12 chicken drum­sticks 750g Ital­ian-style pork sausages 4 rash­ers ba­con 6 eggs 180g wedge parme­san 50g but­ter 200g Greek-style yo­ghurt 2kg pump­kin 1kg pota­toes (de­siree) 6 medium (900g) onions 2 small red onions 5 medium toma­toes 2 tele­graph cu­cum­bers 5 medium zuc­chini 1 medium red cap­sicum 2 long red chill­ies 1 bulb gar­lic 2 baby cos let­tuces 3 lemons 1 orange 1 lime 1 bunch rose­mary 1 bunch mint 1 large bunch flat-leaf pars­ley 1 bunch co­rian­der 2 litres chicken stock 500g dried penne pasta 1 packet taco sea­son­ing 12 soft flour tor­tillas 400g ar­bo­rio rice honey soy sauce ex­tra vir­gin olive oil red wine vine­gar chilli flakes dry white wine, op­tional

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