SHOPPING LIST – MENU 10
CHICKEN, PEAR AND HALOUMI SALAD | SHEPHERD’S PIE | MARGARITA PIZZA
FRESH PRODUCE
- Baby rocket (120g / 4.2oz)
- Baby spinach1 (60g / 2.1oz)
- Fresh basil (large handful)
- Packham pear (1 large)
- Lemon (1)
- Tomatoes (2)
- Green beans (300g / 10.6oz)
- Carrots (2 large)
- Courgettes (2)
- Kumara (sweet potato) (250g / 8.8oz)
- Potatoes (750g / 1.7lb)
- Garlic (2 cloves)
- Brown onion (1)
MEAT / FISH
- Chicken tenderloins (500g / 1.1lb)
- Lamb mince (500g / 1.1lb)
CHILLED / FROZEN
- Plain, unsweetened yoghurt (125ml)
- Basil pesto (4 Tbsp)
- Cheddar cheese (120g / 4.2oz)
- Fresh mozzarella or bocconcini (125g / 4.4oz)
- Haloumi cheese (200g / 7oz)
- Parmesan cheese2 (50g / 1.8oz)
- Frozen peas (110g / 3.5oz)
GENERAL GROCERY
- Bulghur wheat3, GF (200g / 7oz)
- Plain flourGF (300g / 10.6oz)
- Pinenuts (4 Tbsp)
- Canned sweetcorn kernels (300g / 10.6oz)
- Tomato paste (3 Tbsp)
- Pizza paste (4 Tbsp)
PANTRY STAPLES
- Milk (265ml)
- Butter (80g / 2.8oz)
- Olive oil (2 Tbsp)
- Aioli (1 Tbsp)
- White vinegar (60ml)
- Sugar (3 tsp)
- Chicken stock powderGF (1 tsp)
- Beef stock cubesGF (2)
- Dried thyme (1 tsp)
- Dried oregano (1 tsp)
- Salt and pepper
1 You can replace spinach with any green leaf / lettuce variation.
2 There are a lot of different cheeses on this week’s menu! You can skip the parmesan and replace with cheddar cheese instead.
3 Quinoa or a 250g / 8.8oz microwave pouch of brown rice and quinoa is a good replacement, if you can’t find bulghur wheat.
GF Gluten-free swaps: Choose quinoa or brown rice/quinoa blend (see note 3 above) instead of bulghur wheat. Replace plain flour with gluten-free self-raising flour. Use 250ml gluten-free liquid chicken stock and gluten-free beef stock cubes.
