Kohlrabi
Misspelt and misunderstood, kohlrabi has long been the underdog in the vegetable world. And we’ve been…
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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Samphire
Samphire is a vibrant green vegetable that is very similar to asparagus and with a fresh,…
October 12, 2007
What is gnocchi?
Think gnocchi are pasta? Gnocchi are actually small Italian dumplings made from potatoes and flour. And…
October 12, 2007
Shiitake
No sniggering at the back. Shiitake is an Asian mushroom with a white stem and flat…
October 12, 2007
Goji berries
Goji berries, also known as wolfberries, are grown in east Asia and can also be consumed…
October 12, 2007
Star anise
This exotic dried spice looks a little like pot-pourri but is actually a key flavour in…
October 12, 2007
Fricassée
Fricassée is – generally – a type of stew in which meat is cut up, braised…
October 12, 2007
Quesadilla
Quesadillas are essentially the Mexican version of a cheese toastie (it translates as ‘little cheesy thing’…
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
Persimmon
This large tropical fruit resembles a tomato that’s been over-doing the fake tan. The thick skin…
October 12, 2007
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