Shopping list
Fruit and vegetables
400g/14oz fresh broad beans, (about 300g/10½oz when podded)
1 whole red chilli
2 fat garlic cloves, finely chopped
1 lemon, zest and juice only
1 spring onion, thinly sliced
4 garlic cloves, sliced
2 large onions, cut into quarters
750g/1lb 10oz waxy potatoes, such as Desiree, peeled and cut into thick 2cm/¾in slices
2 medium aubergines, cut into 1cm/½in slices
1 small bunch fresh basil, roughly chopped
500g/1lb 2oz courgettes, cut into 1cm/½in slices
2 garlic cloves, crushed
2 red peppers, deseeded and cut into 1cm/½in slices
2 red onions, finely chopped
2 tsp chopped fresh thyme leaves
2–3 large tomatoes, each cut into 8 wedges
1 generous tbsp maraschino cherry syrup from the jar
1 maraschino cherry, to garnish
1 tbsp fresh lemon juice
Tins, packets and jars
1–2 tsp redcurrant jelly
few drops Worcestershire sauce
500g/1lb 2oz tomato passata
175g/6oz plain flour
Cooking ingredients
4 tbsp olive oil
50²µ/1¾´Ç³ú plain flour
gravy browning (optional)
salt and freshly ground black pepper
1 tsp caster sugar
6 tbsp olive oil
1 tsp bicarbonate of soda
300g/10½oz soft light brown sugar
40²µ/1¾´Ç³ú cocoa powder, plus 2 tbsp
icing sugar, for dusting
pinch salt
1 tsp vanilla extract
Dairy, eggs and chilled
200g/7oz soft goats’ cheese
50²µ/1¾´Ç³ú ²µ°ù³Ü²âè°ù±ð, grated (or similar vegetarian cheese, such as emmental)
175g/6oz unsalted butter, at room temperature, plus extra for greasing the dish
double cream, to serve
3 large free-range eggs, beaten
3 tbsp milk
Meat, fish and poultry
2.25kg/5lb whole shoulder of lamb, skin on
Other
½ loaf sourdough bread, sliced
570ml/1pint hot lamb or beef stock
450ml/16fl oz hot lamb or beef stock
100ml/3½fl oz red wine
50ml/2fl oz gin
sparkling wine, chilled, for topping up