Prosciutto
Prosciutto is an Italian cured ham made from the hind leg of a pig, with an…
October 12, 2007
Section
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.
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Couscous
This versatile cereal made from semolina and water is a popular alternative to rice and pasta,…
October 12, 2007
Manchego
This classic Spanish cheese is made from Manchega sheep’s milk and must be aged for at…
October 12, 2007
Clarified butter
Clarified butter is rendered butter once all the milk solids have been removed. When butter is…
October 12, 2007
Marinade
Marinades are a marvellous way of imparting extra flavour into meat, fish or vegetables, by leaving…
October 12, 2007
Borlotti beans
Borlotti beans are popular due to their sweet flavour, meaty texture and soothing creaminess. If you’re…
October 12, 2007
Mascarpone
A rich and creamy Italian cheese made from cow’s cream, which is typically used in desserts…
October 12, 2007
Bulgur wheat
No, nothing to do with Bulgaria. Bulgur (or sometimes spelled bulgar) is a cereal made with…
October 12, 2007
Langoustine
You’d be forgiven for thinking these are giant prawns, but langoustines are actually members of the…
October 12, 2007
Arborio rice
Arborio rice is a starchy rice, which takes its name from a village in the Piedmont region…
October 12, 2007
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