SHOPPING LIST: Cooking Skills: Vegetables 1, Chapter 9 (Putting It Together)

Plan the shop around the week: buy 3 or 4 main vegetables and use them in different ways. A baking tray, an ovenproof frying pan and some containers for leftovers are all you need.

A vegetarian dinner with three vegetable dishes (2 portions)
[ ] 300 g butternut squash or carrots, in wedges or batons
[ ] 1 tbsp oil
[ ] 200 g greens (cabbage, spring greens or broccoli)
[ ] 10 g butter
[ ] 2 tomatoes, sliced
[ ] ½ small red onion, finely sliced
[ ] 1 tsp olive oil and vinegar for the salad
[ ] 100 g halloumi (or 2 Lion eggs, fried or poached)

Make-ahead vegetable tray bake (4 portions)
[ ] 1 red onion, in wedges
[ ] 2 peppers, in chunks
[ ] 2 courgettes, in thick slices
[ ] 200 g cherry tomatoes
[ ] 200 g butternut squash, in 2 cm chunks
[ ] 2 tbsp olive oil
[ ] 1 tsp dried oregano
[ ] 100 g feta cheese
[ ] 1 pinch salt and pepper

Vegetable frittata (2 to 3 portions)
[ ] 4 Lion-marked eggs
[ ] 1 small onion, sliced
[ ] 1 courgette, grated or diced
[ ] 100 g spinach
[ ] 50 g cheese, grated
[ ] 1 tbsp oil
[ ] 1 pinch salt and pepper

For the experiments
[ ] Whatever vegetables are in season
[ ] Food containers for leftovers