The Kitchen Revolution: A Year of Time-and-Money-Saving Recipes
Kitchen Revolution
Kitchen Revolution
Kitchen Revolution February Kitchen Revolution Week 3 Kitchen Revolution Larder feast

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Introduction
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Ingredients
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Instructions
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Kitchen Revolution
Shopping List for February Week 3
Meat and fish
* 1 2 kg leg of English lamb or hogget
* 4 small free-range chicken (or large pheasant) breasts, approx. 150 g each, with wing bones if possible
* 400 g rindlss free-range smoked streaky bacon rashers
* 500 g fresh crab meat (a mixture of brown and white) or 300 g smoked salmon (hot-smoked if possible)

Dairy
* 225 g butter
* 2 free-range eggs
* 150180 g Gorgonzola or other blue cheese such as Roquefort
* 500 ml soured cream
* 600800 ml milk

Fruit and vegetables
* 900 g new potatoes
* 3 baking potatoes, approx. 900 g
* 2 carrots, approx. 200 g
* 600 g Jerusalem artichokes or 1 750 g celeriac, plus 1 sprig fresh thyme
* 2 celeriac, approx. 750 g each
* 500 g winter greens or sprout tops
* 600 g purple sprouting broccoli
* 2 medium red onions, approx. 240 g
* 2 large onions, approx. 350 g
* 8 spring onions
* 10 garlic cloves
* 2 generous sprigs fresh rosemary
* 1 bunch flatleaf parsley
* a few sprigs fresh dill
* 4 lemons
* 650 g frozen spinach

Basics
* 200 g bread, 46 slices
* 120 ml olive oil
* 75 ml groundnut or grapeseed oil
* salt and pepper

Store cupboard
* 300 g polenta or 500 g ready-cooked polenta
* 400 g spaghetti
* 80100 g anchovy fillets in olive oil
* tsp crushed dried chillies
* 23 tsp garam masala
* pinch of ground cinnamon
* pinch of nutmeg (ground or freshly grated)
* 450 ml white wine

Serving suggestions
* Parmesan (Purple Sprouting Broccoli with Chilli and Anchovy Sauce and Pasta)
* purple sprouting broccoli or another green vegetable (Layered Crab or Smoked Salmon and Celeriac)
* frozen peas (Chicken or Pheasant Wrapped in Bacon with Jerusalem Artichokes)