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  • Dal

    Dal is the Hindi world meaning 'leguminous' and is used to describe a variety of peas and beans. The most common are mung dal, green, brown or red lentils that are eaten sauted in ghee or butter, mixed with rice, cooked fish or meat or used…

  • Dashi

    Dashi is Japanese soup stock and one of the stocks which form the basis of almost all Japanese cooking. Dashi is commonly made by heating katsuobushi (dried bonito flakes), konbu (kelp), shiitake mushroom or iriko (sardine) and draining …

  • Creamed coconut block

    A creamy white cube of pure coconut, a creamed coconut block is grated or cut into small pieces and added to Thai or Oriental dishes to thicken sauces, curries, soups and such like. It imparts an aromatic coconut flavour and silky rich…

  • Crème fraîche

    Crème fraîche is a delicious, thinner form of sour cream first developed by the French. It has a slight hold and tanginess because it contains bacterial cultures. But the amounts of cultures are minimal as compared to those in sour cre…

  • Chinois

    A cone-shaped strainer fitted with a very fine mesh used for passing and straining stocks, sauces, soups and purees that needs to have a very smooth consistency. Use this method when making Luke Dale-Roberts' Chocolate and Guinness cake…

  • Bain-marie

    This always sounds terribly grand, and although you can buy specific equipment for the job, a bain-marie need only be a roasting tin half-filled with hot water. It's used for protecting dishes requiring gentle heat (such as egg-based de…

  • Beurre manié

    French for 'kneaded butter', beurre manié is a paste of flour and softened butter, usually in equal parts, which is used to thicken sauces and stews.

  • Beurre noisette

    Beurre noisette is one of the most basic French butter sauces. Noisette is the French word for hazelnut, though no nuts are used to make the sauce. It's made by melting butter until light golden brown with a nutty aroma and seasoni…

  • Appenzeller

    This is a lovely Swiss melting cheese with a subtle fruity taste from being matured in a herbal brine. It is perfect in cheese fondues and in cheese sauces that go over potato or vegetable bakes. Try it in our roast vegetable polenta …