Easy roast chicken menu

This shopping list includes the following recipes:

• Light meals & snacks: Broccoli and Stilton soup with Stilton croûtons
• Main course: Roast chicken and sage and onion stuffing and gooseberry sauce
• Side dishes: Dauphinoise potatoes
• Desserts: Plum clafoutis
• Drinks and cocktails: French martini

Shopping list

• Fruit and vegetables

  • 350g/12oz broccoli, florets and stalks cut into small pieces
  • 4 spring onions, finely sliced
  • 4 onions, peeled, quartered
  • 8 fresh sage leaves
  • 1 lemon, zest only
  • 1 kg/2lb 4oz baking potatoes, peeled and placed in a bowl of cold water to prevent them from browning (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
  • 3-4 cloves garlic
  • 500g/1lb 2oz plums, cut in half, stones removed
  • 15ml/½fl oz raspberry liqueur

• Tins, packets and jars

  • 1 tbsp plain flour

• Cooking ingredients

  • 400ml/14fl oz vegetable stock
  • salt and freshly ground black pepper
  • pinch freshly grated nutmeg
  • 125g/4½oz fresh breadcrumbs
  • pinch freshly grated nutmeg
  • salt and freshly ground black pepper
  • 4 tbsp caster sugar
  • salt and freshly ground black pepper
  • 2-3 drops vanilla essence
  • 170g/6oz caster sugar
  • 2 tbsp brown sugar
  • 30g/1oz flaked almonds (optional)
  • icing sugar, for dusting

• Drinks

  • 300ml/10½fl oz white wine
  • 50ml/2fl oz vodka
  • 35ml/1½fl oz fresh pineapple juice

• Dairy, eggs and chilled

  • 25g/1oz butter
  • 50g/1¾oz Stilton, crumbled, or to taste
  • 100ml/3½fl oz double cream
  • 100g/3½oz Stilton, sliced
  • 40g/1½oz butter, plus extra for brushing
  • 1 free-range egg yolk
  • 25g/1oz unsalted butter
  • 500ml/17½fl oz double cream (you may need a bit extra)
  • 125ml/4½fl oz milk
  • 125ml/4½fl oz double cream
  • 4 free-range eggs
  • 30g/1oz butter
  • double cream, to serve

• Meat, fish and poultry

  • 2 x 1kg/2lb 2oz free-range chickens

• Other

  • 4 slices French bread
  • 100ml/3½fl oz water
  • 100ml/3½fl oz water
  • 250g/9oz gooseberries, topped and tailed
  • 300ml/10½fl oz chicken juices, (reserved from cooking the roast chicken), or chicken stock

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