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Who wouldn’t love to feel more confident in the kitchen? Learn step-by-step cooking skills from our how-to videos (including how to make the perfect vegan curry and how use up leftover chicken in an indulgent pasta bake...), find answers in our Cook’s dictionary which takes you through an A to Z of ingredients and techniques. And find yourself, or a friend, a great cookery school to try.
Palm sugar
Palm sugar is formed by taking the sap from the flowering stalks of a palm tree and boiling it down. It should have a crumbly texture
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.
Persimmon
Persimmon, also know as Sharon fruit, looks a bit like a tomato, is yellowy-orange in colour and has a juicy, sweet pulp inside.
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.
Ricotta
Ricotta is a soft Italian cheese made from the whey of cows’ or ewes’ milk and cream. It is great in desserts and pasta dishes.
What does refreshing vegetables mean?
Refreshing vegetables means to plunge them in cold water immediately after cooking in order to stop the cooking process.
Roux
A roux is made by mixing equal quantities of butter and flour over heat until a smooth paste forms, in order to thicken sauces and soups.
Shallot
A shallot is a small, hard onion that has a delicate but sweet flavour and should be used in dishes where regular onions would be too powerful.
Sweat technique
This unfortunately-named technique involves cooking vegetables slowly in a covered pan, to tenderise them without taking on any colour.
Sushi
Sushi is a Japanese dish consisting of sticky rice and a selection of raw dish and vegetables. Examples include maki rolls and nigiri sushi.
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