Fruit and vegetables□ 2.2kg/5lb potatoes□ 5 medium onions□ 2 peppers (any colour)
□ 3–4 medium courgettes□ 850g/1lb 14oz medium carrots□ 350g/12oz medium parsnips□ 600g/1lb 5oz mushrooms (any kind)
□ 1 head of broccoli (about 350g/12oz)□ 3 spring onions□ 1 iceberg lettuce□ 2.5cm/1in piece fresh root ginger□ 3 garlic cloves□ 1 small lemon
Tins, packets and jars□ 400g tin green lentils□ 400g tin chopped tomatoes□ 400g tin red kidney beans□ 400g tin coconut milk□ 250g/9oz dried spaghetti□ 200g/7oz long grain rice (optional)□ 300g/10½oz dried penne pasta, or other pasta shapes
Dairy, eggs and chilled□ 200ml/7fl oz milk□ 20g/¾oz butter□ 300ml tub soured cream or crème fraiche□ 200g tub full-fat soft cheese□ 150g/5½oz cheddar□ 375g pack ready-rolled puff pastry
Cooking ingredients□ 170ml/6fl oz vegetable oil□ 1⅔ tbsp soy sauce (preferably dark), plus extra to serve□ 1 tsp dried mixed herbs□ 1 tsp ground cumin□ ½ tsp paprika (optional)□ 2 tbsp fajita seasoning (check the recipe as you might already have the ingredients to make your own)□ 2–4 tsp Thai curry paste (any colour)
□ 55g/2oz plain flour□ 3½ vegetable stock cubes□ salt and ground black pepper
Frozen□ 650g/1lb 7oz frozen peas□ 200g/7oz frozen sweetcorn□ 6–8 frozen vegetarian sausages
Condiments□ 1 tbsp ketchup□ 3 tbsp tomato ketchup
Other□ 8 soft tortilla wraps□ 4 seeded burger buns
