KITCHEN PRACTICE 3 — Build a Shopping List From Your Meal Plan
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TASK
Turn your own meal plan from Kitchen Practice 2 into a real,
category-grouped shopping list, cross-checked against a quick fridge
audit first.

WALKTHROUGH

Step 1 — List every ingredient your plan actually needs.
Go through each meal in your Kitchen Practice 2 plan and list out
every ingredient it calls for, including things that seem obvious
(salt, oil) — you're building a complete list, not just the
interesting parts.

Step 2 — Do a quick fridge and pantry audit first.
Chapter 2's own audit habit, reused here directly: check what you
already have before adding it to your shopping list. Anything with a
use-by date approaching should also bump that meal earlier in your
week if possible.

Step 3 — Group the remaining list by store section.
Split what's left into categories: produce, meat/fish, dairy, pantry
(dry goods, oils, condiments). This chapter's own point about shopping
faster and missing less applies directly — you'll move through a shop
in roughly this order anyway.

Step 4 — Look for overlap across meals.
Check whether any ingredient shows up in more than one planned meal —
a bunch of coriander, a particular vegetable, a type of onion. Buying
a slightly larger amount of something that's genuinely reused across
the week reduces both cost and food waste, exactly as this chapter's
own "buy versatile ingredients on purpose" point argues.

Step 5 — Sense-check quantities against your actual plan.
For anything perishable, make sure you're buying roughly what the
week's plan needs — not a large bag "because it was cheaper" if
most of it will spoil before you use it (Chapter 2's own storage-time
guidance is worth a glance here).

Step 6 — Finalise and take it with you.
A shopping list only works if you actually bring it — written on
paper or in a phone note, grouped the way you just organised it, ready
to follow through the shop.

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WHY THIS MATTERS
This closes the loop this course has been building since Chapter 2's
own fridge audit: a meal plan is only as useful as the shopping list
that actually gets the right ingredients into your kitchen, and a
list built carelessly tends to produce exactly the kind of food waste
and last-minute substitutions this course has spent nine chapters
teaching you to handle deliberately instead.