Fricassée
Fricassée is – generally – a type of stew in which meat is cut up, braised…
October 12, 2007
Section
Guides
Discover our guides to menu planning, sustainability, seasonal and specialist ingredients… plus product reviews and tips to help you be a better cook. Keep scrolling for:
Menus and masterclasses from top food talent including Yotam Ottolenghi.
Discoveries: the ingredients, treats and new buys the delicious. team loves.
New cookware and gadgets reviews, from pizza ovens to air fryers.
Sustainability news and low-waste tips for using up leftovers & more.
Showing 10 of 1232
Pak choi
Pak choi is a dream to lazy cooks as it requires very little cooking. Just steam…
October 12, 2007
En croûte
‘En croûte’ means, quite simply, ‘in a crust’. Most commonly known as salmon en croûte or beef…
October 12, 2007
Palm sugar
Palm sugar is formed by taking the sap from the flowering stalks of a palm tree…
October 12, 2007
En papillote
The French term ‘en papillote’ means to wrap food in a parcel before baking in the…
October 12, 2007
Par-boil
Always looking for a handy shortcut? Par-boiling involves boiling a vegetable briefly in order to…
October 12, 2007
Concassé
Concassé comes from from the French word ‘concasser’, meaning to crush or grind. Tomato concassé, for…
October 12, 2007
Physalis
It’s likely that you’ll have seen these pretty tropical fruits plonked on top of restaurant desserts.…
October 12, 2007
Court bouillon
Court bouillon is a French liquor used for poaching fish and vegetables. The ingredients can vary…
October 12, 2007
Prosciutto
Prosciutto is an Italian cured ham made from the hind leg of a pig, with an…
October 12, 2007
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