Sweat
Sweat Pronounce it: sw-ett To cook food, generally vegetables, over a low heat, using a small amount of fat (vegan butter is often used, or a half-half mix of vegan butter and olive oil). This…
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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…
Soya beans
Soya beans Pronounce it: soi-yah beenz Soya beans and soy beans are exactly the same and the names are used interchangeably according to fashion, preference or habit. The many subsequent products, such as soya/soy sauce,…
Sourdough
Sourdough Pronounce it: sow–er-doh Sourdough is a method of leavening bread, based on uncooked bread dough (known as ‘mother dough’ or ‘sourdough starter’) that has soured and been populated by natural air-borne yeasts. It’s likely to…
Spinach
Spinach Pronounce it: spin-atch Used in almost every cuisine across the world, spinach is an enormously popular green vegetable. The leaves can be either flat or slightly ruffled, and are a bright green when young,…
Syrah / Shiraz
Syrah / Shiraz Pronounce it: sirrah / shih-raz International celebrity The northern Rhone is the traditional home of Syrah, where it is renowned in the wines of Hermitage, Cote-Rotie and Cornas. In the Southern Rhone…
Sauté
Sauté Pronounce it: saw-tay A French term used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of…
Seaweed
Seaweed Pronounce it: see-weed No matter what the shape or size, and whatever their colour, which ranges from red to black via golds and greens, seaweeds have a common background flavour that might be described…