Langoustine
You’d be forgiven for thinking these are giant prawns, but langoustines are actually members of the…
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.
Showing 10 of 80
Arborio rice
Arborio rice is a starchy rice, which takes its name from a village in the Piedmont region…
October 12, 2007
Lemongrass
You’ll often find this citrusy herb in Thai cooking, particularly in Thai curry pastes. It looks a…
October 12, 2007
Amaretto
Amaretto is a sweet almond-scented liqueur that is often used in Italian desserts or enjoyed as…
October 12, 2007
Vanilla sugar
Vanilla sugar does what it says on the tin. Make it at home by splitting a…
October 12, 2007
Kaffir lime leaf
The West has the bay leaf, India has the curry leaf and South East Asia has…
October 12, 2007
Jerusalem artichoke
The Jerusalem artichoke (in season between November and February) is pinkish in colour and looks like a…
October 12, 2007
Tamarind
Tamarind is a fruit, originating in Asia, with a sweet and tangy flavour. It is sometimes…
October 12, 2007
Kohlrabi
Misspelt and misunderstood, kohlrabi has long been the underdog in the vegetable world. And we’ve been…
October 12, 2007
Samphire
Samphire is a vibrant green vegetable that is very similar to asparagus and with a fresh,…
October 12, 2007
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