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.
Quesadilla
Quesadillas are the Mexican version of a cheese toastie (it translates as ‘little cheesy thing’ in Spanish), but are made using tortillas instead of bread.
Star anise
Star anise is a dried, star-shaped spice with a mild but aromatic flavour, often used in both Chinese and Indian cooking.
Shiitake
Shiitake mushrooms are a Japanese mushroom with a white stem and flat brown cap, which keeps its shape well when cooked.
Samphire
Samphire is a vibrant green vegetable, available in the summer months, that is very similar to asparagus and with a fresh, slightly salty flavour.
Tamarind
Tamarind is a fruit, originating in Asia, with a sweet and tangy flavour and is used widely in dishes from India through to South East Asia.
Vanilla sugar
Vanilla sugar is made by leaving a split vanilla pod in a jar of sugar to infuse. It's a great way of using up a spent pod by making it go a little further!
Physalis
The yellowish round fruit is about the size of a cherry tomato, protected by a papery skin and is part of the nightshade family.
Langoustine
Also known as Dublin Bay prawn and Norway lobster, langoustine is a member of the lobster family and is naturally pink in colour.
Lemongrass
Lemongrass is a citrusy herb, commonly used in Thai cooking. It looks a bit like a spring onion, but is much firmer, and has a woody texture.
Kaffir lime leaf
Kaffir lime leaves are often used in south-east Asian cooking – most commonly Thai cuisine They have an aromatic, citrusy flavour and make an excellent addition to curries, soups or stir-frys.
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door… Enjoy 5 issues for just £5 with our special introductory offer
