May Week 4 Lazy day supperLazy day supper
Introduction
Reheating instructions for Two for One recipeInstructions
* Remove the Mexican bean mixture from the freezer and leave at room temperature for 6–8 hours or for 24 hours in the fridge to thaw completely.* Make the topping as above. Warm the filling in a pan on the hob then place it in an ovenproof dish and cover with the topping. Bake as before for 45 minutes.
Shopping List for May Week 4
Meat and fish
* 4 free-range chicken breasts (bone in, if possible) and 6 free-range chicken thighs, skin on
* 4–12 lamb chops (depending on the size of the chops and your appetite)
Dairy
* 135 ml milk
* 100 g butter
* 150–200 ml soured cream or crème fraîche
* 4 free-range eggs or 12 quail eggs
* 2 free-range eggs
* 40 g Parmesan
* 70 g Cheddar
Fruit and vegetables
* 900 g even-sized new potatoes (the smaller the better)
* 1 leek with green top, approx. 160 g
* 12 celery sticks
* 2 carrots, approx. 200 g
* 1 cabbage, approx 400-600g (hispy is very good at this time of year)
* 600 g asparagus
* 2 little gem lettuces or 300–500 g salad leaves
* 100 g rocket
* 2 bunches radishes (ideally the long white-tipped ones – breakfast radishes – and enough for 4 radishes per person)
* 3 sweet hot red peppers (the long thin ones) or normal sweet red peppers
* 3 medium onions, approx. 360 g
* 4 medium red onions, approx. 400 g
* 3–4 spring onions
* 15 garlic cloves
* a few sprigs fresh thyme
* 6 sprigs fresh mint
* 2 sprigs fresh tarragon or 1 tsp dried tarragon
* 1 small bunch fresh coriander
* small handful of fresh flatleaf parsley
* 2 crisp tart apples, such as Granny Smith
* 3 medium sweet oranges
* 1½ lemons
* ½ lime
Basics
* 250ml olive oil
* 60 ml groundnut or grapeseed oil
* 8 pitta breads or 4 naan breads
* 8 thick slices bread
* 2½ tbsp plain flour
* 1 tbsp baking powder
* 2 heaped tsp mustard powder
* 1 tsp caster sugar
* 1 bay leaf
* 231 300 ml chicken stock (fresh or made from a stock cube or bouillon powder)
* salt and pepper
Store cupboard
* 185 g polenta
* 2 x 400 g cans chopped tomatoes
* 1 x 400 g can kidney beans
* 1 x 330 g can sweetcorn
* 60 g green olives (we like the ones stuffed with anchovies)
* 2 x 290 g cans sliced button mushrooms
* 4 tbsp mayonnaise
* 30–50 g mixed dried mushrooms
* 75 g walnut halves
* 300 g pasta, such as tagliatelle or pappardelle
* 1 tbsp cider or red wine vinegar
* 1 tbsp balsamic vinegar
* ½–1 tsp chilli powder (according to taste)
* 1 tsp ground coriander
* 2 tsp paprika
* ½ tsp ground cumin pinch of nutmeg (ground or freshly grated)
* 500 ml sparkling elderflower drink or elderflower cordial diluted with water
* 325 ml white wine
To pick
* 4 heads elderflower or use a generous dash of elderflower cordial
Serving suggestions
* foccacia bread (New Potato, Asparagus and Egg Salad)
* avocado, cucumber, spring onions, lemon juice and olive oil (Mexican Beans with a Polenta Topping)
* 4 free-range chicken breasts (bone in, if possible) and 6 free-range chicken thighs, skin on
* 4–12 lamb chops (depending on the size of the chops and your appetite)
Dairy
* 135 ml milk
* 100 g butter
* 150–200 ml soured cream or crème fraîche
* 4 free-range eggs or 12 quail eggs
* 2 free-range eggs
* 40 g Parmesan
* 70 g Cheddar
Fruit and vegetables
* 900 g even-sized new potatoes (the smaller the better)
* 1 leek with green top, approx. 160 g
* 12 celery sticks
* 2 carrots, approx. 200 g
* 1 cabbage, approx 400-600g (hispy is very good at this time of year)
* 600 g asparagus
* 2 little gem lettuces or 300–500 g salad leaves
* 100 g rocket
* 2 bunches radishes (ideally the long white-tipped ones – breakfast radishes – and enough for 4 radishes per person)
* 3 sweet hot red peppers (the long thin ones) or normal sweet red peppers
* 3 medium onions, approx. 360 g
* 4 medium red onions, approx. 400 g
* 3–4 spring onions
* 15 garlic cloves
* a few sprigs fresh thyme
* 6 sprigs fresh mint
* 2 sprigs fresh tarragon or 1 tsp dried tarragon
* 1 small bunch fresh coriander
* small handful of fresh flatleaf parsley
* 2 crisp tart apples, such as Granny Smith
* 3 medium sweet oranges
* 1½ lemons
* ½ lime
Basics
* 250ml olive oil
* 60 ml groundnut or grapeseed oil
* 8 pitta breads or 4 naan breads
* 8 thick slices bread
* 2½ tbsp plain flour
* 1 tbsp baking powder
* 2 heaped tsp mustard powder
* 1 tsp caster sugar
* 1 bay leaf
* 231 300 ml chicken stock (fresh or made from a stock cube or bouillon powder)
* salt and pepper
Store cupboard
* 185 g polenta
* 2 x 400 g cans chopped tomatoes
* 1 x 400 g can kidney beans
* 1 x 330 g can sweetcorn
* 60 g green olives (we like the ones stuffed with anchovies)
* 2 x 290 g cans sliced button mushrooms
* 4 tbsp mayonnaise
* 30–50 g mixed dried mushrooms
* 75 g walnut halves
* 300 g pasta, such as tagliatelle or pappardelle
* 1 tbsp cider or red wine vinegar
* 1 tbsp balsamic vinegar
* ½–1 tsp chilli powder (according to taste)
* 1 tsp ground coriander
* 2 tsp paprika
* ½ tsp ground cumin pinch of nutmeg (ground or freshly grated)
* 500 ml sparkling elderflower drink or elderflower cordial diluted with water
* 325 ml white wine
To pick
* 4 heads elderflower or use a generous dash of elderflower cordial
Serving suggestions
* foccacia bread (New Potato, Asparagus and Egg Salad)
* avocado, cucumber, spring onions, lemon juice and olive oil (Mexican Beans with a Polenta Topping)
