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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]
Physalis [fiss-a-liss]
Piri piri [pir-ree pir-ree]
Preserved lemons [pri-zurvd lem-uhnz]
Prosciutto [proh-shoo-toe]
Polenta [poh-len-tuh]
This maize staple is often eaten instead of bread by Italians, and although quite bland in its own right can really come to life in the right company – maybe sausages and a mushroom sauce. Cook with water for 30-40 minutes, adding butter and Parmesan if you like. Constant stirring is required, so it’ll keep you in shape. Once cooked, it can be sliced then grilled or fried. A quick-cook slab available in supermarkets can be grilled or fried, but isn’t a patch on the real thing.
Recipes with polenta
Grilled polenta with Mediterranean vegetables
Orange polenta cake with rosemary and orange syrup
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Minted lamb chops with cheese and tomato hash browns recipe
Raan-style lamb with tomato and spinach pilau recipe
Red pesto lamb with pasta recipe
Seared fillet of lamb with mint and chilli sauce recipe
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Eve pudding recipe
Italian baked almond cheesecake recipe
Jam roly poly recipe
Marmalade bread and butter pudding recipe
Microwaved sticky toffee pudding recipe
Queen of puddings recipe
Rhubarb and blood orange crumble recipe
Self-saucing lemon sponge recipe
Spiced apple sauce cake recipe
In This Month's Issue
This month's cover dish
Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe
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