Oatly barista milk Bread products Tinned baked beans Tinned tomatoes Tinned Sardines Dried pasta Limes Kiwis Sweet potatoes All rounder potatoes Cherry Tomatoes Strawberry punnet Spinach Swede Onion marmelade sachets Carrots Apples Porridge oats/cereal Fresh and tinned soup Yogurts Mushrooms Pasta Rice Onions Garlic Pepper Sandwich Piccalilli Sausages[frozen]
Milk UHT Bread rolls [Frozen] Sliced bread [Frozen] Tinned baked beans Tinned tomatoes Tinned Spaghetti Dried pasta Pasta shapes Potatoes Naked fruit bars Peas in the pod Beetroot Chocolate and peanut butter Broccoli Tomatoes Horseradish sauce Eggs Carrots Apples Lettuce Cucumber Porridge oats/cereal Pasta sauce Vegetable/Vegan Pasties Sausages
Milk UHT Sliced bread [BBE 13/08/22] Tinned baked beans Tinned tomatoes Lettuce Cherry tomatoes Courgettes Apples Onions Satsumas Peppers Mango Radishes Mushrooms Oyster stir fry sauce [BBE 30/08/22] Frozen bread rolls New potatoes Carrots Cheddar cheese Yogurts- Actimel Pasta Rice Cereal Chocolates Pointed cabbage/cabbage Broccoli Beetroot Mayonnaise Tinned
Stuffed mushrooms 4 large mushrooms/peppers1 onion2 garlic cloves1 tbsp mixed fajita seasoning- paprika, oregano, chilli, salt and pepper2 tbsp tomato puree2 tbsp water or more if needed1 tin spice beans80 g grated cheddar Pre heat the oven to 200c/fan 180c/gas 6.Cut of the stalk and keep to one side. Season the mushrooms.Chop the mushroom stalks
Milk UHT Sliced bread Tinned baked beans Tinned tuna Iceberg lettuce Cherry tomatoes Courgettes Strawberry naked bars Apples Onions Oranges Peppers Avocado Mange tout or French beans Stir fry sauce Frozen bread rolls Potatoes [bagged and loose] Stackers Kiwis Oranges Carrots Cheddar cheese Bagels Sliced ham Yogurt Mushrooms
Ratatouille 2 onions4 cloves of garlic1 aubergine3 courgettes3 peppers12 cherry tomatoes1/2 bunch of basil1 tbsp olive oil1 tin tomatoes1 tbsp balsamic vinegar1/2 lemon Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into
Tomato and Basil Passata 1 tbsp olive oil3 garlic cloves500 g chetrry tomatoes1 bay leaf1 sprig of fresh thyme3 tbsp chopped basil Heat the oil in a saucepan, add the crushed garlic and fry for 30sec (cook it very briefly; if it browns it will taste bitter).Immediately add the tomatoes, bay leaf and fresh thyme.
Milk UHT Bread(Frozen) Tinned baked beans Tinned salmon Podded peas Iceberg lettuce Cherry tomatoes White cabbage Courgettes Strawberry naked bars Nuts Apples Onions Nandos chicken [keep refrigerated] Peppers Vegetable or meat pies(Frozen) Cereal Potatoes Pepperoni bites Bread flour Salad dressing Mangoes Oranges Lemon/limes Aubergine Cauliflower Oranges/lemons Aubergine Garlic
Vegetable Lasagna 2 chopped red peppers1 chopped aubergine1 chopped courgette2 chopped carrots300 g lasagna sheets125 g mozarella or alternative cheese2 finely chopped onions2 garlic cloves2 tbsp tomato puree2 cans chopped tomatoes85 g margarine85 g plain flour750 ml milk1 can pulses- lentil /chick peas/ mixed pulses Place on a baking tray and coat with a tablespoon
Macaroni pasta Milk UHT Bread(Frozen) Passata Tinned beans Tinned tuna Podded peas Elderflower cordial Cabbage Lasagna sheets Lasagna sauce mix Sausages(Frozen) Pasta sauce(Frozen) Stock cubes Tagine, vegetable or meat pies(Frozen) Cereal Potatoes Chocolate filled crepes Iceberg lettuce Courgettes Peppers Tinned tea leaves Pepperoni sticks Bacon(Frozen) Parsnips Carrots
