Plum
Plum Pronounce it: pl-um The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet, some slightly more tart. All plums however have certain characteristics in common, with smooth, richly…
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Vinaigrette
Vinaigrette Pronounce it: vin-uh-gret A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette can also be used to baste meat, poultry, seafood or vegetables before cooking as well as…
Lentils
Lentils Pronounce it: len-til The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest sources of food. A cousin to the pea and a rich provider of protein…
Gooseberry
Gooseberry Pronounce it: gooz-bear-ree The size of large grapes, but with a more spherical shape, gooseberries are related to the blackcurrant, and have been a popular British fruit since as far back as Elizabethan times….
Sweetcorn
Sweetcorn Pronounce it: sw-eet corn Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow kernels, growing along a tough central core. When ripe, the kernels are sweet…
Apricot
Apricot Pronounce it: ay-pree-kot A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety skin that ranges from pale yellow to deep orange. Inside there’s a large kernel that…
Sage
Sage Pronounce it: sa-age Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly furry surface. Its aroma is pungent and it has a strong, slightly minty, musky taste. Traditionally,…