Bake - To cook in an enclosed oven

Bake Blind - To partially or completely cook an unfilled pastry case. This is done by pricking the base of the case with a fork all over then lining the uncooked case with greaseproof paper and weighting it down with beans. Cooking is between 15 and 30 minutes, depending on the recipe.

Bard - To cover a food with strips of fat, such as bacon or larding fat, which protects and bastes it during cooking.

Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.

Beat - To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture .

Blanche - To briefly plunge food into boiling water or hot fat.

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Boil rapidly - Food is submerged into boiling liquid over a high heat and the bubbling state is maintained throughout the required cooking period. This method is also used to reduce sauces by boiling off the liquid and reducing it to a concentrated state.

Braise - To bake or stew food slowly, usually on a bed of vegetables in a covered pan or ovenproof dish.

Broil - The American term for browning under the grill.

Brown - To fry in very shallow fat over a high heat in order to colour the food and seal in the juices. This is usually a very quick process : not more than a couple of minutes on each side of the food.

Brunoise - Food cut into very small dice - no bigger than 5mm/ 1/8 inch and sometimes smaller. Usually refers to vegetables.

Butterfly - To cut food (usually meat or seafood) leaving one side attached and to open it out like the wings of a butterfly.

Caramelise - The effect of heating sugar or a sugar-rich fruit, until the sugar turns brown and syrupy.

Casing - A synthetic or natural membrane (usually pig or sheep intestines) use to encase food such as sausages.

Casserole - To cook in a covered dish in the oven in liquid such as stock or wine.

Chine - Usually refers to the removal of the backbone on a cut of meat such as a rack of pork.

Chop - To cut into pieces of approximately the same size.

Chunks - Pieces of food which have been cut into equal sizes, measuring at least 2.5cm/1inch.

Clarified Butter - Is clarified by bringing to the boil until it foams and then skimming the solids from the top or straining through muslin before use.

Clarify - To clear a cloudy substance. This term is generally used for liquids, in particular stocks where egg white is added to the liquid which is brought to the boil, at which point the whites coagulate and trap the impurities. This is then skimmed off.

Coat - To cover with a thin film of liquid, usually a sauce.

Coats a spoon - When a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film "coating the spoon".

Cream - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Confit - A preserving technique where meat is cooked and preserved in it's own fat.

Crimp - To seal the edges or two layers of dough using the fingertips or a fork.

Cube - To cut foods into small even-sized pieces ranging from 12mm/½ inch to 2.5cm/1 inch.

Cut in - To incorporate fat into a dry ingredient, such as flour, by using a knife and making cutting movements in order to break the fat down.

Curdle - The state of a liquid or food, such as eggs, to divide into liquid and solids, usually due to the application excess heat.

Deep Fry - The process of cooking food by immersion in hot fat or oil in a deep pan or electric fryer to give a crisp, golden coating.

Deglaze - To use a liquid such as stock, water or wine, to dissolve food particles which are left in a pan after roasting or frying.

Desalting - The removal of salt from foods. Food is soaked in cold, water or washed under running water to dissolve the salt. Some foods such as salt cod, require long, overnight soaking.

Dice - To cut ingredients into small cubes. Sizes range from 5mm/¼ inch to 15mm/¾ inch.

Drizzle - To drip a liquid substance, such as a sauce or dressing, over food.

Drying off - The removal of excess moisture from foods during cooking. Not to be confused with drying or reducing. An example of drying off is when potatoes are placed over a low heat after having been drained in order to dry them off before mashing.

Dust - To sprinkle lightly with flour, sugar or seasonings.

Egg wash - A mixture of beaten eggs with liquid (usually milk) used to coat baked goods. This gives a shiny appearance once cooked.

Emulsifying - The blending of two liquids that don't naturally combine or dissolve into each other without agitation, or that aren't mutually soluble. The classic examples are oil and water, French dressing and mayonnaise.

Flake - To separate cooked fish into slivers.

Flamb é - To add alcohol to a dish and ignited in order to burn off the alcohol and intensify the flavour. This can be done at the cooker or, as in the case of Christmas Puddings or Crepes, at the table.

Flute/Fluting - Used in pastry or biscuit making as a decoration. Pies and tarts are fluted around the edge by pinching the pastry between the forefinger and thumb to create v-shaped grooves.

>Also A toothed, piping nozzle which is used to flute cream and icing for cake decoration.

Fold in - To gently combine lighter mixtures with heavier ones usually using a metal spoon or spatula in a cutting or slicing "J" movement whilst slightly lifting the utensil.

Fry - To cook over a brisk heat, in oil or fat to obtain a good seal and colour.

Garnish - To decorate a finished dish with extra items such as parsley, lemon wedges etc.

Glaze - To give a food a shiny appearance by coating it with a sauce or similar substance such as aspic or melted jam.

Grate - To reduce a food to very small particles by rubbing it against a sharp, rough surface, usually a grater or zester.

Grease - To cover the inside surface of a dish or pan with a layer of fat, such as butter or margarine, or oil using a brush or kitchen paper.

Grill -To cook foods from above, under a heat source such as gas or electricity.

Infuse/infusing - The soaking or standing of food in hot water or liquid in order to extract the flavour of the food .

Julienne - Food which is cut into thin strips, to a thickness of approximately 2mm/ 1/8 inch and a length ranging from 2.5cm/1inch to 5cm/2 inches as standard.

Knead - A rhythmic action in dough making whereby one end of the dough is secured by the heel of one hand and stretched away, then pulled back over the top. In bread making, two hands are use.

Knock back - To press out air bubbles in a risen dough before shaping and proving.

Knock up - The term used in pastry making, when two edges of uncooked pastry are pressed together and the cut edges are lightly scored with the back of a knife to produce a better seal.

Marinade - A mixture or wet and/or dry ingredients used to flavour or tenderise food prior to cooking.

Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.

Papillote - A method of cooking, in which food is wrapped sealed and cooked, usually in greaseproof paper or tin foil.

Parboil - To partially cook food by boiling prior to another method of cooking.

Pipe - To shape or decorate food using a forcing bag or utensil fitted with a plain or decorated nozzle.

Poach - To cook food in hot liquid over a gentle heat to the liquid is barely bubbling.

Proof - To allow a yeast dough to rise by placing, covered, in a warm environment

Purée - To process food by means of mashing, sieving or processing in a food processor until very smooth.

Reduce - To boil a liquid rapidly in order to decrease its volume by evaporation and produce a concentrated flavour and thicker consistency.

Refresh - To plunge food into, or run under, cold water after branching to prevent further cooking.

Roast - To cook food in an oven or on a spit over a fire.

Rubbing in - The incorporation of fat into flour. Butter is softened and cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles fine breadcrumbs in appearance.

Sauté - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. Small items are cooked uncovered, but larger pieces may need covering after the initial browning to complete the cooking. The pan is shaken, over a high heat to move the food around, and prevent sticking. It is important not to overfill the pan.

Scald - To heat a liquid, usually milk until it is almost boiling at which point very small bubbles begin to form around the age of the pan.

Score - To make shallow incisions with a small knife on the surface of foods, either with parallel lines or criss-cross patterns in order to improve its appearance or to absorb the flavours of bastes and marinades. Also aids in even cooking.

Sear - To brown the surface of food in fat over a high heat before finishing cooking by another method, in order to add flavor.

Season -

>To season a pan - Rub the inside of a clean pan with a good layer of oil, bake it in the oven at 300 degrees for an hour, and wipe off the excess oil. This can be done a few times to start build up the layer.

>To add flavourings, herbs, spices etc. to foods.

Season to taste - Usually refers to adding extra salt and pepper.

Shallow-fry - To cook in oil which is no more than 1.25cm (1/2 inch) deep.

Shred - To tear or cut into food into thin strips.

Sift - To pass a dry ingredient, such as flour, through a sieve to ensure it is lump free.

Simmer - To maintain the temperature of a liquid at just below boiling.

Skim - To remove impurities from the surface of a liquid, such as stock, during or after cooking.

Skin - The removal of skin from meat, fish, poultry, fruit, nuts and vegetables.

Slice - To cut food, such as bread, meat, fish or vegetables, into flat pieces or varying thickness.

Steam - The cooking of food in steam, over rapidly boiling water or other liquid. The food is usually suspended above such liquid by means of a trivet or steaming basket, although in the case of puddings, the basin actually sits in the water.

Steep - To soak food in a liquid such as alcohol or syrup until saturated.

Stew - To place food in liquid and cook, covered, on the top of the cooker.

Stir-fry - To fry small pieces of food quickly in a large frying pan or wok, over a high heat , using very little fat and constantly moving the food around the pan throughout cooking, keeping them in contact with the hot wok.

Strain - To separate liquids from solids by passing through a sieve, muslin or similar.

Sweat - To cook food in a covered pan in a small amount of fat, so the natural juices run into the pan. Foods cooked in this way will soften but not brown.

Truss - To tie up meat or poultry with string before cooking in order to make a more compact shape for even cooking or produce a better appearance.

Whip - To beat an item, such as cream or egg whites, in order to incorporate air and, usually, thicken.

Whisk - To beat air into a mixture until soft and fluffy.

Zester - A hand held tool with small, sharp-edged holes at the end of it, which cuts orange, lemon or grapefruit peel into fine shreds.

Herbs and spices resources A-C zacini

AllspiceIs best used freshly ground and has a taste similar to a mix of nutmeg, cinnamon, and cloves. You can use allspice for anything really, from desserts to salads.

Anise SeedTastes similar to licorice, it is best used as dried seeds. You can use Anise in candies, cookies, pastries and even in poultry dishes.

ArrowrootIs extremely bland and is used as a thickening agent. Use in puddings, sauces, and also in baked goods.

Basil, SweetThis is somewhat pungent and also sweet. You want to use basil fresh. There are many uses for basil when it comes to cooking. You can use it with eggplant, tomato dishes, pesto, Vietnamese and Thai dishes, salads and you can use it when cooking vegetables.

Bay LeavesThese leaves have a mild flavor and are best used dried. When cooking you can use the bay leaves in stews, soups, tomato sauces and when you boil shellfish. But, remember to remove before serving.

Caraway SeedThese seeds have a sweet nutty flavor and are best when used whole. You can use them in apple sauce, cakes, cookies, herbal vinegars and also in Hungarian Goulash.

CardamomThis spice has a sweet spice flavor and is best used whole or ground. You want to use this sparingly and is best used in curries and stews.

Cayenne PepperThis spice is very hot and is best used dried, ground, fresh, and also finely chopped. You can use this in anything that you want to make spicy and hot.

Celery SeedVery strong celery flavor, best when used as a dried whole seed. You can use this as a replacement in cooking that calls for celery, put it in sauces, soups, or tomato juice.

Chervil

Light flavor similar to parsley, best when used frozen or fresh. You may use this in casseroles, salads, omelets and also soups.

ChivesStrong onion or garlic flavor best used fresh or frozen. You want to use this as a garnish or blended into soft cheese and add it to salads.

CilantroHas a spicy, sweet, hot flavor. Best used fresh. This is mostly used in Latin, Asian, Spanish, and Mexican cuisines.

CinnamonSweet flavor, best when used as a ground powder or as a dried stick. You use this spice in sweet dishes, or stews and curries.

ClovesHave a sweet or bittersweet taste and are best when used ground or dried. Use is sweet dishes or in curries and stews.

CorianderIs spicy, sweet or hot. Best when used whole or ground. Use in cakes, breads, cookies, in curry or when pickling.

Cream of TartarIs used to gives things a creamy texture, use it with egg whites and also baking.

CuminPeppery flavor, best used ground or whole. Use in stews, sauces, soups but use sparingly.

Curry PowderHot, use sparingly in curries.

List of Herbs and Spices

Herbs and Spices D-J

Dill Seed and WeedMild and somewhat sour, best used as leaves, fresh, seeds or whole. Use with eggs, fish, potatoes, meats, breads, salads, sauces, when you are pickling.

Fennel SeedHas a taste like anise but a little sweeter and lighter,

best used raw or cooked. Use in soups, stews or salads.

GarlicHas an onion like flavor, mildly hot to very hot. Best used fresh or granulated. Use in pasta sauces, pork roasts, herb butter, stuffing and marinades.

GingerHas mix of pepper and sweetness, best used has a dried powder, or freshly grated. Use in breads, cakes, cookies and also Asian dishes.

HorseradishVery sharp flavor similar to mustard. Use fresh or jarred as a condiment or to flavor fish, beef, sausages and potato salads.

Juniper BerriesHave a pungent and piney flavor, best used as a dried berry, but crush before using. Use with wild game cooking, beef and pork, or with marinades and sauces.

More Herbs and Spices

List of Herbs and Spices M-Z

MaceSimilar to nutmeg but has a stronger flavor, best used ground or dried. Use in spice cakes, custards, and fruit desserts.

MarjoramHas a delicate flavor, best when used fresh or dried. Use in stews, soups, marinades and at the end of cooking to conserve flavor.

MintThere are over 30 different varieties of mint and their flavors all vary. Best used fresh in salads and with vegetables.

Mustard SeedHas a nice spicy, aromatic rustic taste. And can be used in any meal. Best used whole or as a ground powder.

NutmegHas a warm, sweet and spicy flavor. Best when freshly ground. Use in cakes, cookies and also sweet potatoes.

Onion

Have a strong flavor, and sometimes can be sweet. Best used fresh and can be used in many dishes.

OreganoHas a similar flavor to marjoram but not as sweet, best used fresh or dried. Use it in chili, Italian dishes, with vegetables and also soups.

PaprikaCan be sweet to hot and also somewhat bitter. Best used dried and ground. Use in Hungarian dishes, goulash, and potato or egg salad.

ParsleyMildly peppery, best used fresh. Use as a garnish in sauces, soups and salads.

PepperHas a vibrant flavor and can be used in any dish. Best used in any form.

Poppy SeedsHave a nutty flavor, best used dried or whole. Use in cakes, salads dressings and in muffins.

Red PepperHas a sweet and mellow flavor. Since this is rare in the US many recipes that call for it are talking about Cayenne pepper.

RosemaryIs very aromatic and has a faintly lemony piney scent. Best used fresh or dried in meat dishes and also sauces.

SaffronVery pungent, best used dried. Use in flavoring and cooking of rice, stews and fish.

SageHas a slightly bitter taste and is best used fresh or dried. Use in beef and fish dishes, in stews, stuffing and common use is in sausage.

Sesame SeedHas a nutty flavor, best used whole. Use in breads and cookies, and also salad dressings.

Summer SavoryHas a cross between thyme and mint flavor, best when fresh or dried. Use in pates, soups, meat, fish and bean dishes.

Tarragon

Has a flavor like anise. Best when used fresh or frozen. Use in tarter sauce, as a flavoring in cream sauces, in egg dishes and also seafood salads.

ThymeHas a minty lemony flavor, best used fresh or dried. Use in stews, omelets, in stuffing for chicken, in green salads and with vegetables.

TurmericHas a pungent and somewhat bitter taste. Best used dried and ground and in curries.

VanillaSweet and highly aromatic. Best when used from whole dried beans or as an extract. Use with coffee, in desserts, ice cream, puddings and cakes.

Winter SavoryHas a combination of thyme and mint, best when used dried or fresh. Use in pate, soups, meat, fish and bean dishes. Use sparingly due to a strong taste.

Artichoke - a tight head of fleshy leaves, delicious with lemon butter

Asparagus - tender green tips available during a short growing season

Aubergene - A rich purple vegetable that absorbs strong flavours well. The aubergene is called eggplant in America.

Beans - high protien seeds of legume plants

Beet - Tubers with rich nutty flavours. A sweet variety of beet is grown commercially in europe and asia for sugar manufacture.

Broccoli - green and delicious and full of vitamins

Brussels sprouts - traditionally eaten with Christmas Dinner in the UK

Cabbage - the king of vegetables. Easy to grow almost anywhere

Carrot - Introduced by the Romans, carrots have been popular for 2000 Years

Cauliflower - White relative of broccoli

Celeriac - a large knotted ball-like root vegetable which makes amazing nutty soups

Celery - Slightly bitter (unless blanched) european stalks with a distinctive flavour, used in salads, stews and soups.

Chard - green leafy vegetable

Chicory - bitter vegetable

Collards - This leafy green vegetable is also known as tree-cabbage and is rich in vitamins and minerals.

Corn - North American native vegetable considered sacred by many native tribes. Confusingly corn is also the word used to describe the seeds of wheat and barley.

Cress - small peppery sprouts

Cucumbers - related to courgettes and traditionally used raw in salads. The cucumber grows quickly and holds lots of water

Gourds - The common name for fruits of the Cucurbitaceae family of plants (members include cucumbers, squashes, luffas, and melons).

Jerusalem Artichoke - It isn't an Artichoke and it doesn't come from Jerusalem. The jersalem Artichoke is actually related to the sunflower. The bit we eat is an ugly little tuber (like a small thin potato) that tastes amazing. It has a smoky taste that really excites the palette.

Kales - Until the Renaissance, kale was the most common green vegetable eated by the people of northern Europe

Kohlrabi - Kohlrabi is a member of the turnip family and can be either purple or white.

Leek - The national vegetable of Wales.

Lettuce - lots of green leaves used as a mainstay of salads. Varieties such as round, isberg, lollo rosso and radichio are popular.

Melons - Wonderful fruits with a high water content. There are many farmed varieties . All have seeds surrounded by rich, watery but sweet flesh that is encased in a fairly hard shell.

Mushrooms - not technically a vegetable, but a far older member of the plant kingdom. Mushrooms do not use sunlight to produce energy, hence they have a completely different range of tastes than any other vegetable. Did you know that the largest single living organism on earth is a mushroom called Armillaria Ostoyae, the biggest of which is up to 8,500 years old and carpets nearly 10 square kilometres of forest floor in northeastern Oregon, USA.

Okra also called 'ladies fingers' or gumbo is a wonderful pungent vegetable from the same family as hollyhock. It probably was first cultivated in Ethiopia and is still a North African staple, but has become popular in Europe, Asia and America too.

Onions Onions have been eaten for tens of thousands of years and we still aren't bored of them.

Parsnips The sweet, starchy parsnip was a very popular european vegetable before the arrival of potaoes and Sugar Cane from the Americas. Although not the prize it once was, the Parsnip is a classic root vegetable, particularly popular in more northern lattitudes.

Peas - best eated within minutes of picking as the sugars rapidly turn to starch. Therefore frozen peas often taste better than 'fresh' peas.

Peppers - These are the fruit of the Capsicum family of plants. The hotter tasting ones (due to more Capsaicinoids in the flesh) are usually refered to as chillis.

Potatoes - Nothing finer than a steaming plate of mashed potatoes. An american staple crop that as been exported all over the world.

Pumpkins - A popular gourd vegetable used in cooking and to make halloween jack o lanterns.

Radicchio - a chicory leaf used in salads. Popular since ancient times, modern widescale cultivation of the plant began in the fifteenth century close to Venice in Italy.

Radish - rich in ascorbic acid (vitamin C), folic acid (folate), and Potassium, the raddish is a peppery vegetable popular in western and asian cookery. We usually eat the taproot, but the leaves can also be eaten in salads.

Rhubarb - A plant with large leaves that grow out of thick succulent stems with a very particular floral scent. These stems are popularly eaten as a fruit once sweetened and cooked. Rhubarb was originally native to China but has been popular in Europe since Roman times.

Rutabaga - Alternative name for Swede

Shallots - Small onions often with a more fiery bite.

Spinach -large green leaves wilt easily in a pan and are often served with a little butter and nutmeg as an accompanying vegetable. Spinach contains lots of healthy trace minerals including iron

Squash another generic name for fruits of the vine of the Cucurbitaceae family of plants (see also Gourds). Butternut Squash has recently grown in popularity in the United Kingdom.

Swede - Apparently a cross between cabbages and turnips swedes are a low calory root vegetable

Sweetcorn - a north american native plant loved throughout the world.

Sweet potato Ipomoea batatas (related to the morning glory) produces a starchy tuber. In the USA the red variety of sweet potato is often called a yam, although yams are a seperate vegetable in their own right.

Tomatoes - not technically a vegetable, but a fruit. Tomatoes are best grown yourself because the uniform flavourless powdery fruits available in supermarkets are not worth eating.

Turnips - Root vegetable will grow in cold climates.

Watercress - very peppery small salad like leaves

Watermelon - Sweet tasting gourd reaches enourmous size and definitely the most refreshing fruit there is.

Yams - Sweet starchy tuber that are popular in African, Carribean and American cookery

Apple - a global favourite fruit and a good source of vitamin C

Apricot - soft, sweet and juicy orange coloured fruit packed with beta-carotene.

Avocado - Fatty soft flesh and a large stone in a thin outer casing. These trees produce hundreds of fruits which taste buttery and rich.

Breadfruit- a single Malayan tree produces up to 200 or more grapefruit sized fruits each season. Breadfruit flesh can be roasted, baked or fried and the taste is like bread (hence the name).

Banana - yellow curved tropical fruit beloved the world over. In terms of global sales this tops the list of fruits. Originally from tropical Southeast Asia bananas grow pointing upward on the worlds largest herbaceous flowering plant. Most people mistake the plant for a tree, but once the fruits are ripe the main stem (which may have grown to 25ft tall) dies off and a new one starts growing. Although the common yellow banana is a sweet tasting fruit the starchier common plantain is also popular, but often makes an appearance in savory dishes, particularly in the West Indies.

Blackberry - The fruit of the bramble bush which is a very common european wild bush, blackberries are also cultivated and blackberry jam is a british favourite. Picking blackberries is enjoyable, but the bush has sharp spines. Blackberries find their way into wines and liqueurs, but apart from jam, their most common use is in blackberry and apple pies.

Blackcurrant - A european native currant also popular for jams.

Blueberry - A north American fruit high in antioxidants. The small bushes grow in acidic soils, producing hundreds of small blue fruits in early summer.

Cherimoya- or custard apple. A delicious south american fruit with a white flesh which does indeed taste of apples and custard. The seeds and skin are toxic, but the flesh is utterly delicious.

Cherry - Related to both plums and apricots, the cherry tree produces small red fruits with a distinctive taste. Sweet and fragrant, cherries are a midsummer treat.

Clementine - A sweet orange citrus fruit from the mandarin family. Clementines are much easier to peel than oranges.

Coconut - Should this even be in a list of fruits? The fruit of the coconut palm is harvested throughout the tropical world for food, oil and Coir (the brown fibrous husk of the coconut).

Cranberry - American bog berry, high in vitamin C. An astringent taste makes it a great breakfast fruit.

Custard Apple - see Cherimoya

Durian - A thorn-covered outer layer reveals a strong smelling fruit that is most definitely an acquired taste.

Fig - The fruit we know of as the fig is actually the flower of the fig tree. Sweet and delicious

Grapefruit - A breakfast favourite, The large sharp but succulent grapefruit has a yellow skin and is about three times the size of an average orange. Much more sour than an orange and with a bitter tang too, the grapefruit needs to be fully ripe or alternatively a little sugar can be added.

Grape - Clusters of green, yellow or red fruits grow on vines in many parts of the world. Eaten fresh or turned into wine, grapes are a very popular fruit.

Guava - Round or oval fruits between 4 and 12 cm long. The taste is slightly perfumed and sweet and Guavas are packed with vitamins A and C.

Jackfruit - Related to Guava but much bigger fruits that can grow to 80 lbs in weight. the taste is unique and many westerners find they cannot enjoy them, but in Asia jackfruits are hugely popular.

Kiwi - Green to brown skinned fruit with a hairy surface. Inside is a sharp but sweet flesh that goes equally well in a traditional sweet fruit salad as it does in a tomato salad. Try slicing kiwi and tomato and layering them alternately in a dish. A sprinkle of salt is all you need to complete this surprisingly good salad.

Lemon - The king of citrus fruits and essential in Mediterranean cookery. Southern Italy is particularly famous for cooking with lemons.

Lime - Green relative of the lemon. Vitamin C rich limes were given to british sailors to ward off scurvy, which kept them healthy but led to the nickname 'Limey' being used as an insulting term for a british person.

Loganberry - A cross between raspberries and blackberries and like both parents is high vitamin C.

Mandarin - Relative of the satsuma

Mango - Tropical fruit

Mangosteen -

Melon - In Italy the melon sellers walk the beaches selling slices of cool watermelon to sunbathers. The massive heavy round green fruits are cut open to reveal a deep red watery sweet flesh that seems to dissolve in the mouth. One of the worlds great summer pleasures is spitting the inedible watermelon seeds out as far as possible.

Nectarine - A hairless form of peach that grows in slightly more northern latitudes than its more tender cousin. Delicious to eat freshly picked from the tree. Nectarines have a sweet orange coloured flesh full of juice.

Orange - Popular citrus with many varieties. The navel orange is so called because the depression at the end looks like a bellybutton.

Papaya - Large central american fruits generally eaten raw.

Peach - The fine experience of picking and eating a fully ripe peach from a tree and eating it there and then has little competition for unalloyed pleasure. A thin downy skin parts to reveal rich succulent flesh that is sweet and delicious.

Pear - A northern european native, the pear is a wonderful fruit although not as popular as apples these days, largely due to shorter shelf life.

Persimmon - see Sharon Fruit

Pineapple - Very popular in the 17th Century when first imported into europe. Sir Christopher Wren wanted to replace the ancient Gargoyles on the roof of St Georges Chapel in Windsor with a row of stone pineapples, but thankfully, wiser heads prevailed.

Plum - Plums are small stone fruits that taste wonderfully sweet when very ripe, but quite tart while ripening. The can be found in many colours including yellow, white, green or red, but most commonly they are a deep purple shade (often with a white waxy bloom on the outside).

Pomegranate - These fruits have been popular in tropical regions for thousands of years. The juice is now sold as having health giving high antioxidant levels.

Quince- The quince is related to apples and oranges, but unlike its relatives quinces are too hard to eat raw and taste pretty poor too. They need to be 'bletted' (softened by frost and then a little decay) before being eaten. They are generally used to make jams and jellies which have a certain 'christmassy' scent that sets them apart from other fruits.

Satsuma - A citrus fruit smaller than an orange, which is both seedless and easy to peel.

Sharon Fruit (Persimmon) -

Strawberry - So easy to grow and so delicious to eat. For the british, strawberries and cream are the ultimate taste of summer. At the Wimbledon tennis championships 28,000 kilogrammes of strawberries are eaten by spectators. The only problems with strawberries is that the sweetest varieties only last a short time once harvested, so supermarkets often have varieties which may look nice, but taste of practically nothing.

Tamarillo -

Ugli Fruit - It is very ugly. A huge great lump of a citrus fruit that is apparently a hybrid cross of grapefruit, orange and tangerine. Jamaican tangelo is the kinder, but less memorable name.

Watermelon - A large melon with sweet and extremely watery flesh. Very refreshing and sold on beaches to sunbathers throughout europe.

A-Z list of herbs

AllspiceAllspice is the dried fruit of the West Indian Myrtle pepper plant. Commonly found ground to a powder in curry powders and Caribbean jerk seasoning.

AniseedStrongly flavoured liquorice-like seeds forming the base of Pernod and similar French liquors. Aniseed is most often used as a confectionary flavouring.

BasilAn aromatic leaf that adds a sweet pungent flavour to food. Used extensively in both Italian and Thai cookery. Also great chopped up in Salads.

Bay LeavesBay trees produces beautifully aromatic leaves. Often added whole to tomato or milk based sauces during cooking, the bay leaf is removed before serving. Another great property of the bay leaf is that the flavour lasts a long time in dried leaves.

CeleryCelery and celeriac both come from the same plant and neither really seems like an obvious choice to add to a list of herbs. However celery seeds are a great flavouring for both egg and fish based dishes. Also sometimes gets added to bread dough to flavour home made loaves.

CinnamonCinnamon comes from the dry bark of Sri lankan laurel rolled into quills. However the Chinese Cassia bark, darker and thicker is also sometimes sold as cinnamon. Cinnamon is the perfect flavour addition to baked apple dishes.

CloveClove is warm and fragrant and often used in easter cookery. In the west it is found in mulled wines and christmas spice mixes

ChicoryA bitter relative of the lettuce.

CorianderSeeds and leaves have been used for over a thousand years as a key slightly citrusy flavouring in curries.

CuminA rich dark earthy herb often used in curried dishes.

DandelionThe name comes from the french for Lion's teeth which perfectly describes the shape of the leaves. Young leaves are used in salads for their peppery taste and the roots were traditionally brewed into oth alcoholic and sweet beverages. Dandelion and Burdock cordial was a particular favourite in Britain throughout the early 20th century.

FennelSimilar to Aniseed in flavour, its fronds go well with fish.

Fenugreek

GarlicA staple of italian and french cookery, the garlic is a relative of the onion and has many medicinal uses.

GingerA fiery asian root very popular in oriental cooking styles. Also great for Ginger Beer.

HopsExtensively used in brewing English ales, hops are native to northern europe and are cultivated in many places. Different strains impart different tastes to the beer. Hops are also a sedative and can often be found in organic sleep remedies.

LavenderHighly pungent flower used a lot in perfumery, but also to flavour cakes.

NettleThe nettle is a stinging weed from europe that makes excellent teas, beers and wines. Similar in flavour to elderflowers, it is a taste redolent of spring.

PeppermintMint is a flavour that eveyone seems to love and can be found in teas, toothpaste, icecreams, sweets and chewing gum. Easy to grow in practically any conditions, mint is a delicious herb.

RosemaryA wonderfully pungent herb which appears in many Italian recipes.

SaffronSaffron is made from the stamens of crocus flowers. Saffron is very expensive, but brings a rich yellow colour and unique, slightly bitter taste to dishes. To extract saffron's flavour, the stamens are generally infused in hot liquid for a few minutes before adding to a dish. Saffron is a key ingredient in the Spanish rice dish Paella.

SageSage leaves are used a lot in Italian recipes and this leaf goes particularly well with onion and the 'sage and onion combination' appears in the most common 'stuffing' recipe that is part of a traditional 'Sunday Lunch' in the UK.

ThymeOld european herb with a lovely fragrance. Many varietes are bred for different flavour variations.

TurmericA brightly coloured yellow herb, often used as a colouring agent but posessing a subtle warm flavour too.