Broccoli
Broccoli Pronounce it: brok-o-lee Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name, calebrese. It has tight clusters of deep green buds and thick, edible stems and was…
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Olive
Olive Pronounce it: ol-liv Widely grown all over the Mediterranean, where they’ve been cultivated since biblical times, olives are mainly green and black, but can also come in many different shades in between. The difference…
Blackberry
Blackberry Pronounce it: blak-bear-ee A purply black-coloured berry comprising many individual seed-containing fruits surrounding a cone-shaped core. Wonderfully juicy, they’re good raw (straight from the hedge!) or cooked and are bursting with vitamin C. Wild,…
Seitan
Seitan Pronounce it: say-tan Seitan (or wheat gluten) is pure gluten, vegetarian protein, extracted from several types of wheat flour by a kneading and rinsing process, after which it is boiled for some time before…
Xylitol
Xylitol Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants and can be extracted from a variety of vegetation including berries, mushrooms, birch bark and corn husks. It’s also…
Stevia
Stevia Stevia is a South American wilderness herb with leaves that contain an ingredient of exceptional sweetness. Weight for weight, the sweetening compound in stevia is about 150 times sweeter than sugar but it has…
Viognier
Viognier Pronounce it: vee-oh-nyay A scented favourite Viognier is one of the great success stories of recent times. Never one of the easiest grapes to grow, production had shrunk back to a tiny amount in…
Almond
Almond Pronounce it: arr-mund or al-mund Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with fish and chicken. Classic almond dishes include trout and almonds, Bakewell tart,…
Julienne
Julienne Pronounce it: joo-lee-en To cut vegetables into matchsticks-shaped pieces for use mainly as a garnish. To julienne, vegetables should be peeled and cut across into pieces about 5cm long. If necessary, curved sides should…
Cavolo nero
Cavolo nero Pronounce it: ca-voll-oh nee-ro A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black, hence its name, which translates as ‘black cabbage’. It has a pleasantly tangy, bitter…