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 |