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Entries starting with H: 
Haddock - A whitefish member of the cod family, and fished in northern waters, it has a mild flavour and a firm but flaky texture   Haggis - Famous (infamous?) Scottish sausage of chopped sheep offal including liver, lungs and heart, boiled with spices and oatmeal
Halibut - Halibut is the largest of the flatfish, reaching up to 10 pounds in weight, with a mild flavour and meaty texture   Hanging - The process of storing meat for a period between slaughter and butchering, to allow the meat to mature and develop in flavour
Harbourne Blue - A blue goat's milk cheese produced by Ticklemore Cheeses in Devon, England   Harissa - A fiery paste of chillies, garlic and spices, originating in Tunisia, and used both as an ingredient and eaten as a condiment
Haslet - Lincolnshire haslet is a meatloaf traditionally made from offal More...   Heston Blumenthal - Thrice-Michelin-starred British chef famous for such 'molecular gastronomy' dishes as egg and bacon ice cream and snail porridge
High Peak Lamb - High Peak Lamb : speciality lamb from High Peak, Derbyshire More...   Hogget - Hogget is meat from a sheep between one and two years old - younger than mutton, but older than lamb More...
Horseradish - The pungent root of a member of the mustard family, traditionally paired with roast beef   Hot Smoked - Referring to foods which are simultaneously cooked and cured in the heated smoke of a wood fire
Hugh Fearnley-Whittingstall - Fearnley-Whittingstall is an advocate of livestock husbandry standards and seasonal eating More...   Hummous - A puree of chickpeas, tahini, garlic and lemon, popular throughout the middle east
Hyssop - Hyssop, like so many other herbs we use, originated in the Mediterranean region More...   


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