UHT milk Bread Dried/microwaveable rice Potatoes Onions Red cabbage Carrots Mixed tinned soups Cherry tomatoes Parsnips Avocados Sliced beetroot Spinach Garlic bread Pizza Lasagne sheets Single or double cream Sweet biscuits Savoury biscuits Kenya beans Bacon Sprouts Chicken supreme sauce mix Apples Satsumas Porridge oats Tinned ham and
UHT milk Bread products Dried rice Potatoes Onions Broccoli Peppers Red and traditional orange carrots Mixed tinned soups TomatoesParsnipsLemonsBananas or pearsPeppersAvocadoBeetrootSquash Apples Garlic Pears Oranges Soreen lunch bars Wasabi nuts Cereal or oatsCherry keffir yogurt drinkTofuGlazed pork ribsCured hamPrawn masala curry and riceSriracha hot sauceTinned chicken currySweet potatoesCranberry
Vegetable Casserole with cheesy scones 3 tbsp flour2/3 carrots1/2 swede peeled and cubed1 onion peeled and cubed1 tbsp tomato puree900 g peel and diced potatoes1 tbsp soy sauce1 tbsp mixed herbs3/4 pt vegetable stock2 tbsp oil225 g mushroomsCheesy scones175 g SR flourpinch salt25 g margarine75 g grated cheese2 tbsp milk1 egg In large pot,
Jerusalem artichokes and potatoes boulangère 2 onions1 tbsp sunflower oil4 cloves of garlic600 g Jerusalem artichokes600 g potatoes30 g margarine/butter400 ml vegetable stock Heat the oven to 200c/180c/gas 6. Peel the onions, cut in half fromtopto bottom and thinly slice. Pour 2 tbsp oil into a large frying pan, put on a low hat
UHT milk Bread products Dried pasta/rice Potatoes Onions Broccoli Peppers Mince pies Jerusalem artichokes Romaine Lettuce Carrots Mixed fresh soups Tinned tomatoes Apples Cucumber Tomatoes Tinned barley Garlic Pears Oranges Soreen lunch bars Mixed nuts Leeks Cereal Sausages/turkey stew Tinned pulses You
UHT Semi skimmed milk Bread products Tinned baked beans/spaghetti Dried pasta Potatoes Onions Spring onions Broccoli Tinned chilli beans Peppers Tinned sardines/tuna Spring onions Carrots Apples Cereal Fresh frozen or tinned soup Cucumber Tomatoes Fine beans Cucumber Beetroot Pears Oranges Sweet potatoes
Spanish bean rice 700 ml vegetable stock1 onion1-2 pepper2 garlic cloves1 tsp smoked paprika1 tsp dried oregano250 g rice227 g chopped tomatoes/pasatta227 g chickpeas/pulses1 lime2 carrots1 tsp cumin1 tsp cayenne pepper Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes,
Semi skimmed or Oatly barista milk Bread products Tinned baked beans Tinned tomatoes/passata/sauce Dried pasta Potatoes Onion marmelade sachets Stock cubes Paella- ready made Easy peel satsumas Spring onions Broccoli Tinned chilli beans Chocolate or strawberry dessert sauce Peppers Pot noodle Malt vinegar Tinned sardines Carrots Apples Cereal
Semi skimmed or Oatly barista milk Bread products Tinned baked beans Tinned tomatoes Dried pasta Pumpkin All rounder potatoes Onion marmelade sachets Stock cubes Spaghetti pasta Charlie Bingham Ready made curry and rice Tortillas or bagels Potatoes Oranges Leeks Tinned chilli beans Vegan Mayo [past bb date but I'm still eating
Braised leek fettuccine 3 leeks1 bulb garlicsprigs fresh herbs2 bay leaves175 ml white wine or vegetable stock150 g dried pasta1 tsp grated parmesan Trim the leeks. Cut in half lengthways and wash thoroughly.Cut the garlic bulb in half sitting through the cloves.Heat little oil in saucepan. cook the leeks and garlic flat side down for
