Cranberry
Cranberry A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North America. High in vitamins C and D, potassium and iron they are believed to be a natural remedy for…
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Capers
Capers Pronounce it: kay-per Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As they’re picked by hand they’re fairly pricey but they’re a versatile store cupboard ingredient, and…
Radicchio
Radicchio Pronounce it: rah-dee-chee-o An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white leaves. The exact nature of its colouring depends upon how much light it has been…
Bamboo shoots
Bamboo shoots Pronounce it: bam-boo shoo-tz As expected, these are the very young shoots of many types of bamboo. They must be thoroughly cooked before use because most will contain elements poisonous to human beings….
Chia
Chia Pronounce it: chee-uh An annual summer herbaceous plant and part of the mint family, this pseudo-grain consists of tiny dark, oval seeds that swell to nine times their original size when added to liquid or eaten. The…
Peas
Peas Pronounce it: p-ees A type of legume, peas grow inside long, plump pods. As is the case with all types of legume, their sugars start to turn to starch as shortly after they’re picked,…
Olive oil
Olive oil Pronounce it: ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s mainly made in the Mediterranean, primarily in Italy, Spain and Greece (though countries such…
Loganberry
Loganberry Pronounce it: low-ghin berree This summer berry is a cross between the red raspberry and the blackberry and was developed, by accident some say, in 1861 in Santa Cruz, California. The berry is a…
Toffee
Toffee Pronounce it: toff-ee There are few secrets to toffee. It is simply sugar that has been heated until caramelised, to a lesser or greater degree, and then allowed to cool and set. Depending on…
Grenache
Grenache Pronounce it: gren-ash Bold, fruity, alcoholic Grenache is the flavour of summer holidays. In France and Spain, it makes juicy rosés, ideal served chilled. It is also a key part of the Rhone blends…