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Cook's Dictionary
Pak choi [pak choy]
Palm sugar [pahm shu-gar]
Pancetta [pan-chet-ta]
Par-boil [pahr-boil]
Persimmon [per-simmon]
Piri piri [pir-ree pir-ree]
Polenta [poh-len-tuh]
Preserved lemons [pri-zurvd lem-uhnz]
Prosciutto [proh-shoo-toe]
Physalis [fiss-a-liss]
You’ll have seen these pretty tropical fruits plonked randomly on a million unimaginative restaurant desserts, probably the cape gooseberry kind. The yellowish round fruit is about the size of a cherry tomato, protected by a papery skin that will have dried and withered by the time your pud hits the table. And in case you were wondering, you can eat them – but their hint of sourness makes them easier on the eye than the tongue.
Recipe including the physalis fruit
Orange cream cheese flans with chocolate
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