The Kitchen Revolution: A Year of Time-and-Money-Saving Recipes
Kitchen Revolution
Kitchen Revolution
Kitchen Revolution September Kitchen Revolution Week 4 Kitchen Revolution Lazy day supper

Lazy day supper


Introduction
Reating instructions for Fish and Red Pepper Stew

Instructions
* Defrost the fish and the vegetables thoroughly.
* Place the vegetables in a large pan and heat them over a gentle heat with the lid on until they are piping hot, then add the fish and cook for 5 minutes more.


Kitchen Revolution
Shopping List for September Week 4
Meat and fish

* 7 free-range duck legs
* 200 g free-range rindless smoked streaky bacon
* 8 free-range chicken thighs, skin on
* 1.21.6 kg firm white fish, skinned and boned

Dairy

* 90 g butter 250 g (approx.)
* ricotta 80100 g
* Parmesan 100125 g (approx.)
* mozzarella

Fruit and vegetables

* 2 kg roasting potatoes, such as Maris Piper or King Edward
* 2 medium aubergines, approx. 400 g
* 1 kg courgettes
* 1 small cauliflower, approx. 400 g
* 200 g baby leaf spinach, rocket or watercress or a mixture of these leaves
* 4 large ripe beef tomatoes or 6 ripe plum tomatoes, 500 g
* 4 celery sticks
* 2 carrots, approx. 200 g
* 3 red peppers, approx. 450 g
* 5 medium red onions, approx. 600 g
* 12 large or banana shallots, approx. 360 g
* 10 garlic cloves
* 45 sprigs fresh thyme or tsp dried thyme
* 1 small bunch fresh parsley
* 4 sprigs fresh mint
* handful of fresh coriander
* 4 sprigs fresh oregano or marjoram or 1 tbsp dried
* oregano or marjoram
* 1 small bunch chives
* 2 large or 4 small quinces or firm English pears, approx. 400 g
* 2 lemons
* 1 orange
* 700 g green seedless grapes

Basics

* 270 ml (approx.) olive oil
* 50 ml (approx.) groundnut or grapeseed oil
* 6 pitta breads
* 5 tbsp plain flour
* 1 tbsp Dijon mustard
* 2 bay leaves
* 300 ml duck, chicken or vegetable stock (fresh or made from a stock cube or bouillon powder)
* salt and pepper

Store cupboard

* 2-3 cans brown lentils, total weight approx. 800900 g
* 300400 g fresh egg lasagne
* 200 g couscous
* 2 400 g cans chickpeas
* 2 400 g cans chopped tomatoes
* 1 tbsp redcurrant jelly
* 120 g (approx.) pitted black olives
* 2 tbsp pesto
* 2-3 preserved lemons (or 23 marinated roasted red peppers and 400g can palm hearts)
* 2 tbsp sherry or cider vinegar
* 23 blades of mace
* 1 tsp ground cumin
* 1 tsp ground coriander
* 2 tsp sesame seeds
* 2 tsp dried thyme
* 1 tsp paprika
* 500 ml red wine
* 200 ml white wine
* 120 ml brandy

Serving suggestions

crusty bread (dDuck Salad with Lentils)
rocket leaves or leaves of choice (Courgette and Ricotta Lasagne)
potatoes for mashing, green vegetable (Chicken with Grapes)
crusty bread, green salad or vegetable (Fish and Red Pepper Stew)