Ingredients
What’s the difference between Manchego cheese and halloumi cheese? Do you know the best way to cook langoustines? And what about samphire – what even is it? In our Ingredients section, we explain every ingredient you’ll ever find on the shelves, and how to cook with each one.
Couscous
Couscous is a versatile cereal made from semolina and water and is a popular alternative to rice and pasta. It's often used in salads and Middle-Eastern and North African cooking.
Fricassée
Fricassée is – generally – a type of stew in which meat is cut up, braised and served in a creamy white sauce.
Borlotti beans
Borlotti beans are popular due to their sweet flavour, meaty texture and soothing creaminess. If you’re using the dried kind, soak for eight hours before simmering gently for an hour and a half.
Bulgur wheat
Bulgur (or bulgar) is a cereal made with wheat – usually durum wheat – that’s widely used in Turkish and Middle Eastern cooking.
Manchego
This classic Spanish cheese is made from Manchega sheep's milk and must be aged for at least 60 days to be considered a proper manchego.
Arborio rice
Arborio rice is a starchy rice, which takes its name from a village in the Piedmont region of north-west Italy. It's most commonly used in risottos because it absorbs more liquid than other varieties and has a creamy texture when cooked.
Amaretto
Amaretto is is a sweet almond-scented liqueur that is often used in Italian desserts or enjoyed as an after-dinner tipple.
Jerusalem artichoke
The Jerusalem artichoke is pinkish in colour and looks like a large lump of root ginger. It’s actually a type of sunflower and its name derives from the Italian for sunflower, 'girasole'.
Marinade
Marinades are a marvellous way of imparting extra flavour into meat, fish or vegetables, by leaving food to infuse with other flavours before cooking.
Mascarpone
A rich and creamy Italian cheese made from cow’s cream. It can be used in sweet and savoury dishes alike and is most commonly known for its use in tiramisu.
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