your shopping list
◆ Need clever ways to use up surplus herbs, tomato purée and jarred peppers? Turn to page 80
FRUIT & VEGETABLES
2 limes
1 lemon
3 leeks
1 small fennel bulb 250g long-stemmed
broccoli
6 carrots
200g baby new
potatoes 1 thumb-sized piece
of ginger
1 red onion
2 large raw beetroot
800g tomatoes 200g cherry tomatoes 200g baby spinach 150g asparagus 250g frozen peas
HERBS & SPICES
1/2 small bunch each of coriander, mint and chives ◆
11/2 small bunches of
basil ◆
1 small bunch of parsley ◆
2 tsp fennel seeds 1 tsp dried oregano 1 tsp smoked paprika 1 tsp cumin seeds
1/2 tsp chilli flakes
STORECUPBOARD
6 garlic cloves 300g orecchiette or
any short pasta 1 tbsp tomato purée ◆
1/2 tbsp honey 400g can chopped
tomatoes
400g can cherry
tomatoes
2 slices wholemeal
bread jar roasted red
peppers ◆
1 tsp caster sugar 1 tbsp chipotle paste 2 tbsp capers
1 tsp Dijon mustard 300g orzo
8 tbsp olive oil 35ml white wine
vinegar 500ml low-salt chicken
or veg stock flatbread (optional)
MEAT/FISH
6 sausages
4 skinless white fish
fillets
250g cooked chicken
DAIRY
2 tbsp low-fat crème
fraîche
4 eggs