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... |
