SHOPPING LIST: Scotch-Style Vegetable and Barley Broth (2 portions)
Meal Plan 8, Saturday lunch (autumn and winter comfort, vegetarian, 1 portion today and 1 tomorrow)

[ ] olive oil (you need 2 tsp)
[ ] 1 small onion
[ ] 2 carrots
[ ] 1 small leek (about 100 g)
[ ] 100 g swede (about 2 cm thick slice)
[ ] 150 g diced butternut squash (the other half of the pack from Wednesday)
[ ] 40 g pearl barley
[ ] reduced-salt vegetable stock cube (you need 1 cube)
[ ] dried thyme (you need ½ tsp)
[ ] 1 slice wholemeal bread, to serve (Sunday's slice is listed on Sunday)
[ ] black pepper (you need 1 pinch)

Cupboard check: olive oil, reduced-salt vegetable stock cube, dried thyme, black pepper are probably already at home.
Swede: buy one small swede for the week and cut it up as you need it (Monday, today's broth and today's pot roast).