Aioli

Garlic mayonnaise, a popular accompaniment to cold meats or fish.

Anchovies

Small oily fish preserved in oil and salt which gives them their distinctive aroma and taste. Can be bought in a tin or a small glass jar. Ideal for pizza or pasta.

Aniseed (Anise)

Golden brown spiky seed. Together with caraway seed this is one of the oldest and the most widespread spices. Used in pickles and some types of bread. Very popular in Indian and Chinese cuisine.

Béchamel sauce

Simple white sauce made from butter, flour and milk. Used as a base for many sauces (like cheese sauce for pasta), lasagne etc.

Camembert

Soft French cheese, sold in round shape boxes. Has similar taste to Brie cheese.

Capers

Small flower buds of a caper bush that are pickled in a solution of vinegar and salt. Can be used in sauces, dressings, pizza or pasta recipes.

Couscous

Coarsely ground semolina. Like pasta or rice, it is easy to prepare by adding boiling water and letting it sit. Can be used as a salad base or an accompaniment for meats and vegetables.

Croutons

Small cubes of white bread fried in oil or butter until crispy and used in salads or soups.

Feta

Fresh Greek cheese made from sheep’s or goat’s milk, sold in blocks or cubes. Has a distinctive salty taste.

Gnocchi

Small balls made from mashed potatoes and flour. Can be used like pasta – with sauces or baked with cheese on top.

Goulash

Hungarian beef stew. Basic recipe contains beef, onions, paprika and caraway seed.

Halloumi

Traditional white cheese from Cyprus, made from sheep’s or goat’s milk. Similar to mozzarella cheese with its fresh taste, but suitable for grilling and frying as it holds its shape and doesn’t melt.

Harissa

Tunisian mix of spices that contains chilli, garlic, coriander, cumin, paprika and salt. Can be mixed with olive oil to make a paste.

Hollandaise sauce

Very popular creamy sauce made from butter, egg yolk and lemon juice. Used as an accompaniment to fish or vegetables.

Hummus

Sauce/dip from Middle East made from chickpeas, lemon juice and olive or sesame oil.

Marinating

Immersing food (especially meat & poultry) in a marinade – a mix of spices, herbs and condiments. Marinating makes meat softer and gives it a specific taste.

Mascarpone

Fresh Italian cheese that has a bland taste and is used in desserts, e.g. tiramisu.

Millet

Millet is a grain that has a mildly sweet, nut-like flavour. Cooked in a similar way as rice and other grains.

Mortadella

Large smoked pork sausage/salami, originated in Italy. Contains small pieces of pork fat together with peppercorns, pistachios or green olives.

Mozzarella

Stretchy white cheese with high water content, a traditional ingredient for pizza.

Naan

Indian flat bread made of white flour and yoghurt.

Parmesan

Hard Italian cheese of yellow colour and strong mature flavour. Can be used grated over pasta or thinly shaved in salads.

Pesto

Creamy mix of fresh basil, pine nuts, garlic, parmesan and olive oil. Used as an ingredient for pasta, fish or poultry meals.

Pita bread

Arabian yeast bread that is hollow inside and can be filled with meat or vegetables.

Prosciutto

Italian pork ham that is dried on air, not smoked.

Raita

Indian salad, made by mixing thick natural yoghurt with herbs, spices and chopped vegetables, e.g. cucumbers, aubergines or tomatoes. This cool salad makes a great accompaniment to spicy Indian food.

Ricotta