Shopping list — dinner party for 15

Combines quantities across all dishes in the revised menu. Metric throughout.

Meat & fish

In stock	Quantity	Item	Notes
	2.5–2.7 kg	Beef brisket, in one piece (or bone-in shin as an alternative)
	2 x 1.8–2 kg	Whole chickens
	300 g	Monkfish fillets
	250 g	Raw tiger prawns
	700–900 g	Mixed cured meats for the charcuterie board (e.g. prosciutto, salami, chorizo, coppa)

Quantity	Item	Notes
2 medium	Butternut squash	1 for the monkfish curry, 1 for the chickpea curry
1.8–2.2 kg	Potatoes (Maris Piper or King Edward)	roasting, plus 1 medium extra for the curry
4–5	Yellow onions
½ (cucumber salad)	Red onion
3	Garlic	heads recipes use 21 cloves total across the brisket, monkfish curry, chickpea curry, carrots, green beans and hummus — 2 heads is cutting it close if yours run small
3	Carrots	chopped for the brisket braise
1 kg	Carrots	peeled for roasting
3	Celery	sticks
1 knob	Fresh ginger	~60–70 g
900 g	Green beans or broccolini
2	Oranges	berry salad
267 g	Strawberries
133 g	Blueberries
133 g	Raspberries
5–6	Lemons	includes juice for the hummus
1	Lime
2	Mild chillies	deseeded
750 g	Cucumber
480 g	Cherry or vine tomatoes
1 bunch	Fresh thyme
1 bunch	Fresh coriander	covers the monkfish curry and the chickpea curry garnish combined
1 bunch	Fresh parsley or mint
1 tbsp	Fresh mint	torn leaves
4	Ripe avocados
2	Apples	kale salad
60 g	Walnuts or pecans	kale salad
40 g	Dried cranberries	optional, kale salad
1 small	Grapes	bunch charcuterie board
1 small pack	Mixed nuts (e.g. almonds, walnuts, pistachios)	toasted, for the charcuterie board this was missing before — the board's accompaniments call for toasted nuts and it hadn't made it onto the list
small pack	Bay leaves	need 3 total

Quantity	Item	Notes
~110 g	Butter	total roast chicken and rice
1 small	Greek yoghurt	tub to serve with the monkfish curry
175 ml	Plain GF yoghurt	roasted carrots dressing
120 g	Feta	check vegetarian rennet
600–750 g	Mixed cheeses for the charcuterie board	including at least one vegetarian-rennet option

Quantity	Item	Notes
large bottle	Olive oil	used across most dishes
small bottle	Sunflower or vegetable oil	searing/frying
small tub, for roast potatoes	Goose fat (or extra olive oil)
500 ml	Dry red wine	1 bottle
750 ml	GF beef stock	less than an oven braise, since a slow cooker loses little liquid to evaporation
2 litres	GF vegetable or chicken stock
1 x 160 g tin	Coconut milk	monkfish curry
1 x 400 g tin	Coconut milk	chickpea curry
1 small tube/tin	Tomato purée
250 g	Tinned chickpeas	chickpea curry
800 g	Tinned chickpeas	/2 x 400 g tins hummus, doubled recipe
100 g	Tinned chopped tomatoes
small box	Bicarbonate of soda	1 tsp, for the hummus
40 g	Ground almonds	optional, monkfish curry
small pack	Toasted flaked almonds	optional garnish
1	Tahini	standard jar covers both 30 ml for the carrots dressing
150 g	Tahini	for the hummus
1 small jar/bottle	Honey or maple syrup
small bottle	Cider vinegar	kale salad
1 small bottle	Red wine vinegar	cucumber salad
70 g	Kalamata olives	plus extra for the charcuterie board
1 small jar	Cornichons	charcuterie board
1 small jar	Fig or onion chutney	charcuterie board
small bottle	Vanilla extract
167 g	Bittersweet chocolate
66.7 g	Cocoa powder
1 small jar/bottle	Honey or maple syrup	including 100 ml for the avocado mousse
40 ml	Plant milk or regular milk
small box	Cornflour	optional, for thickening the brisket sauce
small jar	Dijon mustard	check GF label

In stock	Quantity	Item	Notes
		Cumin seeds
		Fenugreek seeds
		Mustard seeds
		Ground cumin / cumin powder	same product — one jar covers both the monkfish curry and the roasted carrots
		Turmeric
		Saffron strands
		Mild curry powder	GF
		Paprika
		Dried chilli flakes
		Dried oregano
		Cinnamon sticks	need 1 whole stick, split into two halves — one for the curry, one for the rice; they're usually sold in packs anyway
		Cardamom pods
		Salt and pepper	kitchen staples, likely on hand

Quantity	Item	Notes
2–3	Crusty loaves (sourdough or similar)
1–2 box	Regular crackers	es charcuterie board
1–2 box	GF crackers	es, kept separate for the 3 vegetarian/GF guests charcuterie board
hummus)	GF crackers
1	GF loaf	as a bread alternative for the same 3 guests

Quantity	Item	Notes
800 g	Tinned chickpeas	2 x 400 g tins, drained and rinsed
1 tsp	Bicarbonate of soda
4	Garlic	cloves
4 tbsp	Fresh lemon juice
150 g	Tahini
1 tsp	Salt

GF verification: double-check stock, curry powder/paste, Dijon mustard and crackers are certified gluten-free — these are the most common hidden sources, and matter for the 3 vegetarian/GF guests.
Buy fish last: get the monkfish and prawns within a day of the party for freshness.
Bulk items: olive oil, garlic, onions and citrus are used across multiple dishes — buy in larger quantities than a single recipe suggests.
Cheese for vegetarians: when buying the charcuterie and salad cheeses, check for a vegetarian rennet mark on at least one option, so the 3 vegetarian guests aren't limited to none.