Shopping list
Fruit and vegetables
50²µ/1¾´Ç³ú fresh broad beans
100²µ/3½´Ç³ú sprouting broccoli, chopped
2 spring onions, white and green parts separated and chopped
30g/1oz wild garlic
2 large garlic cloves, finely chopped
3 rosemary branches, needles only, finely chopped
350g/12oz asparagus, woody ends removed
2 garlic cloves, finely chopped
1 lemon, zested, plus juice of half
1 onion, finely chopped
1 tbsp fresh thyme leaves
300²µ/10½´Ç³ú asparagus tips
2 tbsp each of finely chopped fresh dill, chives and mint leaves
200g/7oz baby courgettes, halved lengthways and sliced
1 garlic clove, crushed
2 tbsp lemon juice
1 baby gem lettuce, leaves torn
200g/7oz new potatoes, scrubbed and halved
4 spring onions, thinly sliced
Tins, packets and jars
350g/12oz short pasta, such as fusilli or penne
1 tsp wholegrain mustard
240g/9oz lemon curd, homemade or shop bought
Cooking ingredients
1 tbsp chopped roasted hazelnuts
2 tbsp olive oil
2 tbsp olive oil
400ml/14fl oz vegetable stock
freshly ground black pepper
oil, for greasing
2 tbsp extra virgin olive oil, plus extra to drizzle after baking
1 tsp salt
1 tsp flaked sea salt
500g/1lb 2oz strong white flour
7g instant yeast
salt and freshly ground black pepper
2 tbsp olive oil
salt and freshly ground black pepper
1 tsp runny honey
2 tbsp olive oil
4 tbsp extra virgin olive oil
2 tbsp pumpkin seeds, toasted
100²µ/3½´Ç³ú caster sugar
2 tbsp caster sugar
100²µ/3½´Ç³ú self-raising flour, sifted
Dairy, eggs and chilled
50ml/2fl oz plant-based cream
50²µ/1¾´Ç³ú Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve
150ml/5fl oz double cream, whipped
4 free-range eggs