SHOPPING LIST: Cooking Skills: Soups and Stocks 1, Chapter 7 (Garnishes and Soup Breads)

Day-old bread (sourdough or a white loaf), a tin of chickpeas, smoked paprika, Parmesan or mature Cheddar, fresh parsley, basil, chives, garlic, plain yogurt, a lemon, wholemeal and plain flour, bicarbonate of soda, buttermilk (or milk and lemon), self-raising flour, vegetable suet, mustard, olive and rapeseed oil, butter, a clear chicken broth (chapter 3), flaked sea salt and black pepper.

Croutons and crisp toppings (4 portions)
[ ] 3 thick slices of day-old bread, cut into 1.5 cm cubes
[ ] 3 tbsp olive oil, divided
[ ] 1 garlic clove, crushed
[ ] 400 g tin of chickpeas, drained and dried well
[ ] 1 tsp smoked paprika
[ ] 20 g Parmesan, finely grated (optional)

A herb oil and a yogurt swirl (4 portions)
[ ] 30 g fresh parsley or basil leaves
[ ] 100 ml mild olive or rapeseed oil
[ ] 1 pinch flaked sea salt
[ ] 100 g plain yogurt
[ ] 1 lemon, zest and a squeeze of juice
[ ] 1 tbsp water

Cheese on toast and soda bread (1 loaf)
[ ] 250 g wholemeal flour
[ ] 250 g plain flour
[ ] 1 tsp bicarbonate of soda
[ ] 1 tsp flaked sea salt
[ ] 420 ml buttermilk (or milk with 1 tbsp lemon juice)
[ ] 4 slices of bread, for the cheese on toast
[ ] 120 g mature Cheddar, grated
[ ] 1 tsp mustard

Dumplings in a broth (4 portions)
[ ] 1 litres chicken broth (chapter 3)
[ ] 100 g self-raising flour
[ ] 50 g vegetable suet
[ ] 1 tbsp chopped parsley
[ ] 4 tbsp cold water
[ ] 1 pinch flaked sea salt

For the experiments
[ ] An airtight tin
[ ] A baking tray
[ ] A fine sieve