SHOPPING LIST: Cooking Skills: Vegetables 2, Chapter 3 (Braising and Slow Cooking)

A wide pan with a tight lid (or an ovenproof casserole). Fennel, red cabbage, leeks and aubergines are the main buys. Stock cubes and cider vinegar are the store-cupboard items.

Braised fennel (2 portions)
[ ] 2 fennel bulbs, trimmed and cut into wedges
[ ] 1 tbsp olive oil
[ ] 1 garlic clove, sliced
[ ] 100 ml vegetable stock
[ ] 1 tbsp lemon juice
[ ] 1 tbsp grated Parmesan-style hard cheese (optional)
[ ] 1 pinch salt and pepper

Sweet-and-sour red cabbage (4 portions)
[ ] ½ small red cabbage, finely shredded
[ ] 1 onion, sliced
[ ] 1 apple, grated
[ ] 1 tbsp oil or butter
[ ] 2 tbsp cider vinegar
[ ] 1 tbsp sugar or honey
[ ] 100 ml water
[ ] 1 pinch salt
[ ] 1 pinch ground cloves or cinnamon (optional)

Braised leeks with mustard (2 portions)
[ ] 3 leeks, trimmed and washed
[ ] 1 tbsp butter
[ ] 1 tbsp oil
[ ] 150 ml vegetable stock
[ ] 1 tsp Dijon mustard
[ ] 1 tbsp chopped parsley
[ ] 1 pinch salt and pepper

Caponata (4 portions)
[ ] 2 medium aubergines, in 2 cm cubes
[ ] 3 tbsp olive oil
[ ] 1 onion, diced
[ ] 2 celery sticks, diced
[ ] 1 tin 400 g tin of chopped tomatoes
[ ] 2 tbsp capers, rinsed
[ ] 50 g green olives, stoned and halved
[ ] 2 tbsp red wine vinegar
[ ] 1 tbsp sugar
[ ] 1 handful basil leaves
[ ] 1 pinch salt and pepper

For the experiments
[ ] 1 more fennel bulb
[ ] 3 more leeks
[ ] Apple juice
[ ] Extra stock