Cauliflower
Cauliflower Pronounce it: coll-ee-fl-ow-ah A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower heads (called curds), which grow from a thick central stem to form a single, round head,…
Glossary
Fennel bulb
Fennel bulb Like Marmite, fennel is something that you either love or hate – its strong aniseed flavour leaves no room for the middle ground. From the same family as the herb and seed of…
Globe artichoke
Globe artichoke Pronounce it: glo-eb art-ee-choke No relation of the tuber-like Jerusalem artichoke, the globe artichoke is considered to be the ‘true’ artichoke and is the bud of a large member of the thistle family….
Nutmeg
Nutmeg Pronounce it: nut-meg One of the most useful of spices for both sweet and savoury cooking, with a myriad of sweet-sharp, scented and evocative flavours that might remind you of black pepper, of citrus,…
Tahini
Tahini Pronounce it: ta-hee-nee Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an absolutely basic ingredient and flavouring of Middle Eastern foods. It can be used in savoury…
Rosemary
Rosemary Pronounce it: rose-mar-ee Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game, but it’s also suited to fish and bean dishes. Its shrub has light blue or pink flowers and…
Lamb’s lettuce
Lamb’s lettuce Pronounce it: lams lett-ess Sometimes known as Corn Salad, lamb’s lettuce has long spoon-shaped dark leaves and a distinctive, tangy flavour. It is used raw in salads as well as steamed and served…
New potatoes
New potatoes Pronounce it: n-ew po-tate-oes New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut….
Leek
Leek Pronounce it: lee-k Like garlic and onion, leeks are a member of the allium family, but have their own distinct flavour – quite harsh when raw (only very young leeks are eaten this way)…
Brussels sprouts
Brussels sprouts Pronounce it: bruss-ell spr-ow-t The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated in Belgium in the 16th century – hence the name. Although they’re related to cabbage –…