MENU PLANS

Summer at Home: Shopping Lists

By Annabel & Rose Langbein

Save Article

We’ve built this book with the idea that you won’t have to go out and buy a whole lot of pantry ingredients that you only use once, which then often go to waste. Apart from baking, these are all the staples that you will need to make our delicious recipes. Everything on this list is used more than once and will keep for at least 6 months in a cool dry place.

Here's what we keep in our pantry:

apple cider vinegar, red wine vinegar, Dijon mustard, capers, anchovies, bay leaves, cayenne pepper, chilli flakes, ground cumin, smoked paprika, Mexican oregano (we source ours from Tio Pablo), guajillo chillies (also sourced from Tio Pablo), chipotle peppers in adobo sauce, hulled tahini, honey or maple syrup, extra-virgin olive oil, neutral oil, salt, harissa, za’atar

In addition to these pantry staples, we've added some weekly shopping lists for those of you who are following our four-week meal plan.

Week 1

PRODUCE

1 large red onion, 2 brown onions, 2 small green peppers, 2 corn corncobs, 800g potatoes, 2 zucchinis, 1.4kg tomatoes, 1 head garlic, 3 lemons, 3 limes, bunch of fresh basil, bunch of dill (optional), large bunch parsley, large bunch coriander/cilantro, small bunch fresh thyme, 1 green chilli, 1 red chilli, 2 heads lettuce (baby cos/romaine, little gem or butterhead), 1 large head cos/ romaine lettuce, 1 head radicchio or endive, 1 small bunch rocket/arugula, 1 telegraph cucumber, 1 shallot, ½ cabbage, 1 avocado

PROTEIN

1 large free-range chicken, pecorino or parmesan cheese, 250ml Greek Yoghurt or non-dairy alternative, 2 x 200g fresh fish fillets, butter

EXTRA PANTRY

white wine (½ bottle), 500g pasta shapes, panko breadcrumbs or GF alternative, 12 small corn tortillas

Week 2

PRODUCE

6 radishes, 150g sugar snap peas, 1 bag watercress or rocket/arugula, 1 large bulb fennel, 4 lemons, 1 bunch dill, 4 fat cloves garlic, 3 spring onions, 1 stalk celery (optional), 2 telegraph cucumbers, 1 big bunch mint, 1 bunch coriander/cilantro, 1 bunch parsley, 400g spinach, 1kg zucchini, 1kg new potatoes

PROTEIN

1 whole leg lamb, butterflied, 250g smoked fish, 500g ricotta, 2 cups broad beans, edamame or peas, 1 litre Greek Yoghurt or non-dairy alternative, 2 cups grated mozzarella, 1 cup grated parmesan, butter, 1.5 litres milk, cream

EXTRA PANTRY

500g dried pasta such as linguine or fettuccine or GF equivalent, small bag quinoa, 250g dried lasagne sheets, 1 can butter beans, za’atar (optional), 1 loaf sourdough bread, plain flour, self-raising flour, nutmeg (optional), fine white pepper (optional), cumin seeds (optional)

Week 3

PRODUCE

2 heads broccoli, 3 cobs corn, 1 red onion, 2 brown onions, 1 shallot, 500g potatoes, 1 carrot, 1 large fennel bulb, 1 stalk celery(optional), 2 zucchinis, 4 heads gem or buttercrunch lettuce, 1 head radicchio or endive, 1 small bunch rocket/arugula, 1 bag salad greens, 250g cherry tomatoes, 1 large avocado, 2 heads garlic, 3 lemons, 2 limes, small bunch parsley, bunch rosemary, 3 bay leaves, 2 red chillies, 1 green chilli, 1 large bunch coriander/cilantro, 1 large bunch parsley, 1 bunch basil and/or dill, 1 bunch chives (optional)

PROTEIN

800g whole prawns, 1 whole fresh fish (1.6-2kg), 1 large free range chicken, butter, 10 eggs, 60g goat’s cheese or feta (optional)

EXTRA PANTRY

500g dried pasta e.g. pappardelle, white wine (½ cup), 1 can black beans (or use Mexican Black Beans page 94), Arborio rice, 1 can cherry tomatoes, 1 loaf Turkish flatbread or sourdough

Week 4

PRODUCE

1 brown onion, 1 small red onion, 1kg baby potatoes, 500g green beans, 6 zucchini, 2 zucchini flowers (optional), 1 small green pepper, 250g green beans, 1 head garlic, 6 lemons, 8-10 limes, 2 heads lettuce (baby cos/romaine, little gem or butterhead), ½ cabbage, 8 medium-large ripe tomatoes, 1 large avocado, 1 telegraph cucumber, 1 crisp apple, 2 sprigs tarragon, large bunch parsley, small bunch coriander, bunch basil, small bunch dill and/or mint, small bunch chives (optional)

PROTEIN

3kg fresh shellfish (cockles, mussels, tua tua or pipis), 10 eggs, 1/2 cup buttermilk

EXTRA PANTRY

500g dried pasta e.g. linguine or bucatini or GF alternative, 500g dried pasta shapes e.g rigatoni, dry white wine, 2 cans black beans (or use Mexican Black Beans page 94), canned chipotle peppers in adobo sauce, 18 small corn tortillas, ½ cup mayonnaise, 400g best-quality best quality canned tuna in olive oil, ½ cup olives, panko breadcrumbs or GF alternative, cornichons