Parsley
Parsley Pronounce it: par-slee One of the most ubiquitous herbs in British cookery, parsley is also popular in European and Middle Eastern food. The traditional British choice is curly parsley, but flat leaved (Continental) parsley…
Glossary
Pomegranate
Pomegranate Pronounce it: pom-ee-gran-at Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the area from Northern India to Iran. They have a round shape, like an apple, with a…
Semolina
Semolina Pronounce it: swiss shard Pronounce it: sem-oh-leen-ah Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta, pizza, bread and biscuit doughs. The term ‘semolina’ comes from the Italian…
Pineapple
Pineapple Pronounce it: pine-ap-pel With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple has an unmistakable appearance. A single pineapple is, in fact, a collection of multiple diamond-shaped fruits,…
Fennel seeds
Fennel seeds Pronounce it: feh-nell seeds A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener, and have an aniseed flavour and a warm, sweet aroma. They’re also…
Coconut milk
Coconut milk Pronounce it: ko-ko-nut mill-k Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut – that is coconut water. Coconut milk is made by grating fresh coconut flesh and…
Dark chocolate
Dark chocolate Pronounce it: dahk chok-o-let Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma cacao, widely sold as pressed blocks, bars or as a coating for sweet fillings. Before…
Gochujang
Gochujang Gochujang is a Korean condiment with a sweet-hot-salty flavour made from red chillies, fermented soybeans, glutinous rice and salt. These ingredients are ground to form a thick red paste that is traditionally used as…
Broad bean
Broad bean Pronounce it: braw-d be-en A member of the legume family, broad beans are pretty hardy and adaptable – they grow in most soils and climates. They’re a great source of protein and carbohydrates,…
Lime leaf
Lime leaf Pronounce it: ly-m leef Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a subspecies of the citrus family. Used widely in south-east Asian…