Shopping list
Fruit and vegetables
1 orange, grated zest only
3 tbsp orange curd
450g/1lb raspberries
24 cherry tomatoes, each cut into three
2 tbsp chopped fresh chives
1 large garlic clove, crushed
175g jar chargrilled red peppers in oil, drained and chopped
1½ tbsp sundried tomato paste
1 just-ripe avocado, flesh sliced into strips
1 small bunch basil, leaves only, some torn and some left whole to garnish
1 garlic clove, crushed
1 tbsp fresh lemon juice
2 ripe tomatoes, deseeded and sliced into strips
Tins, packets and jars
strawberry jam
175g/6oz plain flour, plus extra for dusting
25g/1oz plain flour
175g/6oz plain flour, plus extra for dusting
70g/2½oz pitted black olives, drained if from a jar
Cooking ingredients
2 level tsp baking powder
50²µ/1¾´Ç³ú caster sugar
450g/1lb self-raising flour
handful sultanas (optional)
2 tsp baking powder
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour
1 level tsp baking powder
100²µ/3½´Ç³ú caster sugar
100²µ/3½´Ç³ú sifted icing sugar
icing sugar, to dust
100²µ/3½´Ç³ú self-raising flour
25g/1oz caster sugar
2 tbsp icing sugar
1 tsp vanilla extract
¼ tsp paprika
salt and freshly ground black pepper
1 tsp runny honey
2 tbsp olive oil, plus extra for drizzling
1½ tsp white wine vinegar
Dairy, eggs and chilled
100²µ/3½´Ç³ú butter, slightly softened, cut into pieces
2 free-range eggs
a little milk
225g/8oz butter at room temperature, plus a little extra to grease the tins
whipped double cream (optional)
4 free-range eggs
50²µ/1¾´Ç³ú soft butter
2 large free-range eggs
100²µ/3½´Ç³ú baking spread
100²µ/3½´Ç³ú butter, chilled, cut into small pieces
75ml/2½fl oz double cream
1 free-range egg, beaten
1 free-range egg
150ml/5fl oz whole milk
100²µ/3½´Ç³ú cold butter, cubed
175g/6oz mature cheddar, grated
200ml/7fl oz double cream
1 free-range egg, beaten
2 large free-range eggs
50²µ/1¾´Ç³ú Parmesan, grated
200g/7oz buffalo mozzarella, torn into pieces