SHOPPING LIST: Cooking Skills: Vegetables 1, Chapter 8 (Baking, Stuffing and Gratins)

A shallow baking dish, a baking tray and foil. Peppers, courgettes, aubergines and a cauliflower are the main buys. Cook the rice or couscous before you start.

Stuffed peppers (2 portions)
[ ] 2 large peppers, halved lengthways and deseeded
[ ] 150 g cooked couscous or cooked rice (cooled)
[ ] 1 small onion, finely chopped
[ ] 1 tbsp oil
[ ] 1 tomato, diced
[ ] 50 g grated cheese
[ ] 1 tbsp chopped herbs (parsley, basil)
[ ] 1 pinch salt and pepper

Stuffed courgettes (2 portions)
[ ] 2 medium courgettes
[ ] 1 small onion, finely chopped
[ ] 1 garlic clove, chopped
[ ] 1 tbsp oil
[ ] 40 g breadcrumbs
[ ] 40 g grated cheese or feta
[ ] 1 tbsp chopped herbs
[ ] 1 pinch salt and pepper

Vegetable tian (3 portions)
[ ] 1 courgette, thinly sliced
[ ] 1 aubergine, thinly sliced
[ ] 3 tomatoes, thinly sliced
[ ] 1 onion, finely sliced
[ ] 2 garlic cloves, chopped
[ ] 3 tbsp olive oil
[ ] 1 tsp dried thyme or herbes de Provence
[ ] 1 pinch salt and pepper

Cheesy vegetable gratin (3 portions)
[ ] 1 small cauliflower, in florets
[ ] 2 leeks, sliced thickly
[ ] 25 g butter
[ ] 25 g plain flour
[ ] 300 ml milk
[ ] 80 g strong cheese, grated
[ ] 1 tsp mustard (optional)
[ ] 2 tbsp breadcrumbs
[ ] 1 pinch salt, pepper and nutmeg

For the experiments
[ ] 2 more peppers
[ ] 2 more courgettes
[ ] Extra cheese and breadcrumbs