Paul-Wallace-Fitness

Ingredient Checklist – November 23

Boneless Skinless Chicken Thighs 750 g
Chicken Breast 210 g
Bacon Medallions 180 g
Skinless Wild Salmon 120 g
Prawns 100 g
5% Fat Beef Mince 90 g

Low-Moisture Mozzarella Cheese 40 g
Grated Parmigiano Reggiano 10 g
Flora Lighter 5 g
Elmlea Single Light 100 ml
Skimmed Milk 20 ml
Medium Eggs 5
Lighter American Cheese Slices 2

Fresh Udon Noodles 100 g
Cooked Jasmine Rice 100 g
Uncooked Jasmine Rice 80 g
Dried Spaghetti 60 g
Warburton’s Sliced White Rolls 4
Thick Sliced White Bread 4
Flame Baked Naan 1

Rapeseed Oil Spray
Olive Oil Spray

Chicken Stock 875 ml
Passata 50 ml
BBQ Sauce 9 tbsp
Lightest Mayonnaise 6½ tbsp
Light Soy Sauce 3 tbsp
Sriracha Sauce 2 tbsp
Honey 2 tbsp
Apple Cider Vinegar 1½ tbsp
Ketchup 1 tbsp
Worcestershire Sauce 2 tsp
Rice Vinegar 1 tsp
Dijon Mustard 1 tsp
Shaoxing Wine 1 tsp

Maris Piper Potatoes 320 g
Red Cabbage 75 g
Apple 75 g
Chestnut Baby Mushrooms 60 g
Pickled Gherkin Slices 12
Garlic Cloves 6
Chive Stems 4
Iceberg Lettuce Leaves 2
Whole Tenderstem Broccoli Stalks 2
Spring Onion 1½

Onion 1
Tomato ½
Lime ½
Sesame Seeds garnish

BBQ Seasoning 1½ tbsp
All-Purpose Seasoning 1 tsp
Cornflour 1 tsp
Sugar ⅛ tsp
Baking Powder ⅛ tsp
Salt
Black Pepper
White Pepper