Shopping list
Fruit and vegetables
400g/14oz asparagus, finely chopped
1 onion, finely chopped
1 bunch asparagus, tips and stalks separated (or use broccoli florets)
300–400g/10½–14oz small button mushrooms
2 small onions, finely chopped
1 bunch fresh tarragon, stalks and leaves separated, leaves chopped
2 fresh thyme sprigs
150²µ/5½´Ç³ú wild garlic (or spinach)
200g/7oz stripped and torn kale (weight once stripped from the stems)
1–1.25kg/2lb 4oz–2lb 12oz Kerr’s Pink, Golden Wonder or Rooster potatoes, preferably of a uniform size, scrubbed
4 spring onions, thinly sliced
2 Granny Smith apples (approx. 250g/9oz)
3 celery sticks, cut into 5mm/¼in slices
150²µ/5½´Ç³ú red seedless grapes, halved
½ lemon, juice only
1 tsp ground ginger
10 sticks of rhubarb
Tins, packets and jars
1–2 tbsp Dijon mustard
1–2 tbsp wholegrain mustard
3 tbsp mayonnaise
1 tsp French mustard
Cooking ingredients
salt and freshly ground black pepper
2 tbsp olive oil
500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock)
3 tbsp olive oil
salt and freshly ground black pepper
sea salt and freshly ground black pepper
80²µ/2¾´Ç³ú walnuts
8 tbsp caster sugar
110g/4oz demerara sugar
200g/7oz plain flour
100²µ/3½´Ç³ú caster sugar
1 vanilla pod, split
Dairy, eggs and chilled
4 tbsp double cream
125g/4½oz unsalted butter
500g/1lb 2oz crème fraîche
150²µ/5½´Ç³ú unsalted butter, cubed
250ml/9fl oz full-fat milk
100²µ/3½´Ç³ú Stilton, crumbled
3 tbsp Greek-style yoghurt
110g/4oz butter, softened
500ml/17fl oz double cream
4 eggs, yolks only
Meat, fish and poultry
4–6 boneless chicken thighs, skin on