Shopping list
Fruit and vegetables
2 garlic cloves, crushed
3 large garlic cloves, grated
4–5 stalks fresh rosemary, leaves stripped and chopped, plus extra to garnish
400g/14oz celeriac, peeled and very thinly sliced (ideally with a mandolin)
400g/14oz Maris Piper potatoes, peeled and very thinly sliced (ideally with a mandolin)
1 tbsp finely chopped fresh rosemary
250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slices
1 medium or hot fresh red chilli, deseeded and thinly sliced
4 garlic cloves, sliced
1 large onion, sliced
2 sprigs fresh rosemary
Tins, packets and jars
3 x 400g tin chopped tomatoes
3–4 tsp pesto, to serve
1 tbsp plain flour
1 tbsp Dijon mustard
Cooking ingredients
salt and freshly ground black pepper
1 tbsp caster sugar
500ml/18fl oz chicken or vegetable stock
salt and freshly ground black pepper
salt and freshly ground black pepper
salt and freshly ground black pepper
3 tbsp extra virgin olive oil
150²µ/5½´Ç³ú caster sugar
200g/7oz leftover milk chocolate egg, broken into pieces (or any chopped milk chocolate)
1 tsp vanilla extract
Dairy, eggs and chilled
150ml/5fl oz double cream
150ml/5fl oz full-fat milk
25g/1oz butter, softened
15²µ/½´Ç³ú butter
butter, for greasing
500ml/18fl oz double cream
100²µ/3½´Ç³ú Parmesan (or a similar vegetarian hard cheese), grated
butter, for spreading
400ml/14fl oz double cream
4 free-range eggs
600ml/20fl oz milk
Meat, fish and poultry
2kg/4lb 8oz leg of lamb, bone in
Other
6 sun-dried tomatoes in oil
125ml/4fl oz red wine
6 hot cross buns, halved
vanilla ice cream, to serve