Quesadilla
Quesadillas are essentially the Mexican version of a cheese toastie (it translates as ‘little cheesy thing’…
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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En croûte
‘En croûte’ means, quite simply, ‘in a crust’. Most commonly known as salmon en croûte or beef…
October 12, 2007
Persimmon
This large tropical fruit resembles a tomato that’s been over-doing the fake tan. The thick skin…
October 12, 2007
En papillote
The French term ‘en papillote’ means to wrap food in a parcel before baking in the…
October 12, 2007
Pak choi
Pak choi is a dream to lazy cooks as it requires very little cooking. Just steam…
October 12, 2007
Concassé
Concassé comes from from the French word ‘concasser’, meaning to crush or grind. Tomato concassé, for…
October 12, 2007
Palm sugar
Palm sugar is formed by taking the sap from the flowering stalks of a palm tree…
October 12, 2007
Court bouillon
Court bouillon is a French liquor used for poaching fish and vegetables. The ingredients can vary…
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
Cavolo nero
Cavolo nero (also known as Tuscan cabbage or dinosaur kale) is a very dark green type…
October 12, 2007
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