Shopping List for 2

Weekly meals at a glance:

  • Sunday: Cook = Beef Bourguignon with mash & green beans (make double)
  • Monday: Reheat = Beef Bourguignon with mash & cabbage
  • Tuesday: Cook = Teriyaki Brocolli & Red Pepper Noodles
  • Wednesday: Cook = Goat's Cheese & Spinach Omelette
  • Thursday: Cook = Mediterranean Vegetable Pasta (make double)
  • Friday: Reheat = Mediterranean Vegetable Sauce with jacket potato
  • Saturday: Cook = Mushroom & Rustic Lentil Sauce with Wild Rice

Meat, Poultry & Fish

  • 500g of braising steak

Fruit & Vegetables

  • 250g Button mushrooms
  • 8 large flat portobello mushrooms
  • 3 red/yellow/green peppers
  • 4 red onion
  • 2 white onions
  • 13 garlic cloves
  • 2 cm ginger (just break off exactly what you need)
  • 6 white potatoes
  • 4 courgettes
  • 200g green beans
  • 200g green cabbage
  • 1 brocolli
  • 4 large handfuls of spinach or about 250g (add any extra to lunchtime salads)
  • 200g beansprouts

Fresh Herbs

  • 6 tbsp fresh flat leaf parsley
  • 1 tbsp fresh rosemary (sub: dried rosemary)

Dairy

  • 50 ml semi-skimmed milk
  • 70g butter / marg.
  • 1 Goat's Cheese in paper
  • 4 eggs
  • Parmesan (sub: cheddar or dried parmesan)

Store Cupboard Essentials

  • Sea salt
  • Fresh black pepper
  • 1 tsp dried bay leaves
  • 1 pinch Chinese Five Spice Powder (leave out if you can't get any)
  • 200g egg noodles (sub: any noodles or rice)
  • 200g dried wholewheat pasta (your favourite)
  • 80g wild rice (sub: any rice)
  • 2 tbsp dry sherry (sub: white wine, cider or lemon juice)
  • 2 tbsp dark soy sauce
  • 2 tsp Worcester sauce
  • 300ml vegetable stock
  • 850 ml red wine
  • 1 tbsp brandy (sub: white wine)
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp sunflower oil
  • 1 tbsp peanut oil (sub: sunflower oil)
  • 2 tsp clear honey
  • 1 tin of brown lentils (400g)
  • 2 tins of chopped tomatoes (800g)