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…
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Smoked salt
Smoked salt Smoked salt is created when rock salt or sea salt are smoked over a wood fire. The salt is either hot or cold smoked but both methods impart a rich smoky flavour and…
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…
Spring onion
Spring onion Pronounce it: sp-ring un-yun Also known as scallions or green onions, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell. Both the long, slender…
Shallot
Shallot Pronounce it: shal-lot Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at the leaf base. Most varieties are smaller than onions, have finer layers and…
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…
Strawberry
Strawberry Pronounce it: straw-bare-ee Once available in Britain for just a brief period during the summer, strawberries are now a year-round fruit, thanks to imports from warmer climates. However, the varieties grown for export tend…
Stevia
Stevia Stevia is a South American wilderness herb with leaves that contain an ingredient of exceptional sweetness. Weight for weight, the sweetening compound in stevia is about 150 times sweeter than sugar but it has…