Cook’s dictionary
Take a scroll through our A to Z of ingredients and techniques…
If you’re baffled by how to bake blind, or flummoxed by farro then find out more…with links to recipes, how-to guides and further reading.
Radicchio
Radicchio is a type of chicory, looks a little like a small cabbage and has beautiful white and crimson streaks on its leaves.
Swiss chard
Swiss chard is a green leafy vegetable belonging to the beetroot family, with a crunchy stem that can be red, white or yellow in colour.
Chine
Chine is butcher’s jargon, meaning to semi-detach the backbone from the ribs, and therefore making the joint easier to carve.
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.
Pak choi
Pak choi, also known as Chinese chard, white cabbage and bok choy, is a member of the cabbage family and is often used in Chinese cooking.
Polenta
Polenta is made from maize or corn which is then boiled with water until thickened. Cook for 30-40 minutes before adding butter or Parmesan for richness.
Prosciutto
Prosciutto is an Italian dry-cured ham made from the hind leg of a pig. It has a sweet and salty flavour and is often served raw and thinly sliced.
Okra
Okra is an unusual vegetable that looks a little like a chunky green bean. Cooked briefly, it has a lovely crunch but becomes more glutinous when cooked.
Nam pla
Nam pla is a pungent and salty Thai fish sauce made from fermented fish and is wonderful in marinades, as a seasoning or in dipping sauces.
Noodles
Noodles are a type of pasta used in Asian cooking. There are numerous types which all have varying ingredients, textures and origins.
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