En papillote
The French term ‘en papillote’ means to wrap food in a parcel before baking in the…
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
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
Cavolo nero
Cavolo nero (also known as Tuscan cabbage or dinosaur kale) is a very dark green type…
October 12, 2007
Manchego
This classic Spanish cheese is made from Manchega sheep’s milk and must be aged for at…
October 12, 2007
Couscous
This versatile cereal made from semolina and water is a popular alternative to rice and pasta,…
October 12, 2007
Marinade
Marinades are a marvellous way of imparting extra flavour into meat, fish or vegetables, by leaving…
October 12, 2007
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