This shopping list assumes you will cook for 12 people. You can scale up and down accordingly. Don’t forget to include your team!
Top-tip: If you go to each individual recipe, you're able to change the serving size and the ingredient quantities will be calculated for you!
General Ingredients:
- Salt
- Pepper
- Extra Virgin Olive Oil
| Starter – Goats Cheese and Beetroot with Candies Pecans | Quantity |
|---|---|
| Fresh Beetroot - medium | 12 |
| Goat’s Cheese “log” - (150g) | 3 |
| Pecans | 36 (small bag) |
| Icing sugar (powdered sugar) | 2tbsp |
| Fresh green leaves – eg lamb’s lettuce | 1 bag |
| Fresh Limes | 1 |
| Dijon mustard | small jar |
| Red wine vinegar (We only need a small amount for the dressing) | small bottle |
Soup and Bread – Lettuce Soup with Black Bread
For the vegetable stock – you can use vegetable stock gel/powder to make your stock but making it yourself is so much better.
| Lettuce Soup - Vegetable Stock | Quantity |
| Leeks - medium sized | 3 |
| carrots – medium sized | 4 |
| onions – medium sized | 3 |
| celery sticks | 3 |
| garlic cloves | 3 |
| coriander seeds | 1tsp |
| peppercorns | 1/2 tsp |
| bay leaf | 2 |
| sprig of thyme | 2 |
| sprig of parsley | 2 |
| Lettuce Soup | Quantity |
| Little Gem lettuces if you can’t find Little Gem then substitute any robust flavoured lettuce (not iceberg which has no flavour) – a deep green leaf is a good indication of flavour | 6 |
| butter 40g | 40g |
| spring onions (scallions or green onions) 6 | 6 |
| sprig of fresh mint – you need around 8 leaves 2 | 2 |
| potato – medium size 2 | 2 |
| single cream (light cream) 120ml | 120ml |
| Black bread | Quantity |
| Rye flour | 150g |
| Instant dried yeast (you can also use non-instant dried yeast or fresh – if fresh then use 3.5g) | 7g (one sachet) |
| Muscovado sugar | 3 tso |
| Cocoa powder | 2 tbsp |
| Instant coffee | 2 tbsp |
| Black treacle | 75g |
| Carraway seeds | 3 tsp |
| Butter | 50g |
| Strong white bread flour | 425g |
| Salt | 1tsp |
| Raw carrot | 150g (1 large carrot) |
| Plain oil | use groundnut or sunflower |
| Sesame seeds | small handful |
Main – Pork tenderloin or Vegetable Wellington on Ratatouille with Dauphinoise Potatoes
| Pork | Quantity | Notes |
| Pork tenderloin | 3 | One tenderloin typically serves 4 people |
| Pancetta | Around 30 slices | 8-10 slices for each pork tenderloin |
| Lemon (unwaxed) | 3 | 1 for each tenderloin. If waxed, scrub under running water to remove wax |
| Garlic cloves | 6 | 2 for each tenderloin |
| Rosemary (fresh) | 3 branches | 1 large branch for each tenderloin |
| Pizzaiola sauce – you can buy this ready made but making your own is so much better This is enough for 16 people (we make extra and freeze the excess) | Quantity |
| Onions | 2 |
| Garlic cloves | 4 |
| Tinned chopped tomatoes | 2 tins |
| Tomato purée | 2 tbsp |
| Dried oregano (If unavailable, you can use dried marjoram, thyme, parsley, or general-purpose Italian seasoning) | 2 tsp |
| Basil (fresh or dried) | 2 tsp |
| Bay leaf | 2 |
| Caster sugar | 2 tsp |
| Main - Ratatouille | Quantity |
| Red onion | 2-3 |
| Red pepper | 2-3 |
| Courgettes (zucchini) | 3-4 |
| Aubergine | 1-2 |
| Olive oil | As needed |
| Side - Dauphinoise potatoes | Quantity | Notes |
| Potatoes (medium) | 12 | 1 potato for each person |
| Onion | 1 medium | |
| Double cream (heavy cream) | 450 ml | |
| Milk | 450 ml | |
| Butter | Around 25 g | For sautéing the onion |
| Main - Vegetarian Wellington | Quantity |
| For the crepe – pancake | |
| Plain flour | 60g |
| Milk | 140ml |
| Egg | 1 |
| For the Wellington | |
| Mushrooms | 200g |
| Parsnips | 100g |
| Egg | ½ |
| Hazelnuts | 20g |
| Breadcrumbs (e.g., Panko) | 30g |
| Tarragon (ideally fresh, or dry) | 5g (2g if using dry) |
| Parsley (fresh) | 5g |
| Gruyere cheese | 40g |
| Savoy cabbage | 2 leaves |
| Puff pastry sheet | 1 sheet |
| Egg | 1 beaten |
| Rhubarb Sorbet | Quantity |
| Fresh rhubarb | 1200g |
| Caster sugar | 240g |
| Liquid glucose | 6 tbsp |
| Vanilla extract | 6 tsp |
| Star anise | 3 |
| Lemons | 3 |
| Desert - Deconstructed Blueberry Cheesecake | Quantity | Notes |
| For the stock syrup | ||
| Sugar (any) | 120g | |
| For the blueberry cheesecake | ||
| Digestive biscuits (Graham crackers) | 18 | 1 ½ per person |
| Blueberries | 480g | 40g per person |
| Caster sugar | 120g | 10g per person |
| Lemons | 3 | ¼ per person |
| Eggs | 3 | ¼ per person |
| Mascarpone cheese | 360g | 30g per person |
| Sable Biscuits with Tea/Coffee | Quantity | Notes |
| Caster sugar | 100g | |
| Butter (salted or unsalted) | 200g | Salted butter is preferred, but unsalted works as well |
| Plain flour | 300g | |
| Vanilla extract | ½ tsp | |
| Demerara sugar | 100g | Or you can use white granulated sugar – something with larger sharp crystals is best for coating |
| Tea/Coffee of your choice | ||
| Soft drinks of your choice |