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…
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…
Sorrel
Sorrel Pronounce it: sor-rel Sorrel has a sharp, lemony flavour – the name derives from the French for ‘sour’. Highly regarded in France, where the leaves are used in soups and sauces, sorrel can also…
Xylitol
Xylitol Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants and can be extracted from a variety of vegetation including berries, mushrooms, birch bark and corn husks. It’s also…
Vanilla
Vanilla Pronounce it: van-ill-ah The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet fragrance and flavour. The labour-intensive process involved in hand-pollinating and nurturing the flowers, together with…
Blackberry
Blackberry Pronounce it: blak-bear-ee A purply black-coloured berry comprising many individual seed-containing fruits surrounding a cone-shaped core. Wonderfully juicy, they’re good raw (straight from the hedge!) or cooked and are bursting with vitamin C. Wild,…
Ketjap manis/Kecap manis
Ketjap manis/Kecap manis Originating in Indonesia, ketjap manis is a condiment similar to soy sauce but sweeter, with a thick, syrupy texture. Sometimes referred to as Indonesian ketchup, it’s made with palm sugar and spices…
Tabbouleh
Tabbouleh Pronounce it: tab-oo-lay Originally from Lebanon, but now popular throughout the Middle East, tabbouleh is a salad made from bulghur wheat (tender, chewy wheat kernels that have been steamed, dried and crushed), tomatoes, onion,…
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…
Arborio rice
Arborio rice Pronounce it: ahh-bore-e-o rice The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any other short-grain rice. When cooked the grains become soft in texture with a chalky centre….