SHOPPING LIST: Cooking Skills: Vegetables 1, Chapter 5 (Sautéing and Pan-Frying)

A large frying pan (and a second pan if you have one for the pan-type experiment). Mushrooms, courgettes and leeks are the main buys.

Garlic mushrooms (2 portions)
[ ] 250 g mushrooms (button, chestnut or a mix)
[ ] 15 g butter
[ ] 1 tbsp oil
[ ] 2 garlic cloves, finely sliced
[ ] 1 tbsp chopped parsley
[ ] 1 tsp lemon juice
[ ] 1 pinch salt and pepper

Pan-fried courgettes and aubergine (2 portions)
[ ] 2 courgettes, in 1 cm slices
[ ] 1 small aubergine, in 2 cm cubes
[ ] 2 tbsp oil
[ ] 1 garlic clove, sliced
[ ] 1 pinch salt, pepper and dried oregano

Wilted spinach or greens with garlic (2 portions)
[ ] 200 g spinach or spring greens
[ ] 1 tbsp olive oil
[ ] 1 garlic clove, sliced
[ ] 1 pinch chilli flakes (optional)
[ ] 1 tsp lemon juice
[ ] 1 pinch salt

Pan-fried cabbage or leeks (2 portions)
[ ] ½ small green or white cabbage, cut in 2 cm wedges
[ ] 2 leeks, trimmed and washed
[ ] 20 g butter
[ ] 1 tbsp oil
[ ] 1 tsp cider vinegar
[ ] 1 pinch salt and pepper

For the experiments
[ ] 250 g more mushrooms
[ ] 2 more courgettes
[ ] 1 more cabbage or onion