Entries starting with P:
| Paella - The famous Spanish dish of rice cooked in stock in a large flat pan, often with seafood and / or meat | Panna Cotta - Panna Cotta is a traditional northern Italian dessert More... | |
| Parboil - Term meaning to cook in boiling water until only partly cooked through, often applied to potatoes | Parmigiano Reggiano - The Italian name for Parmesan cheese | |
| Parsley - Green herb available in both British curly and European flat varieties | Paul Heathcote - Lancashire-based chef dedicated to the local food of the area, populariser of the humble black pudding, and winner of a Michelin star | |
| Pecorino - Pecorino is the Italian term for cheeses made from sheep's milk More... | Penne - Pasta shapes consisting of tubes around an inch long by a third of an inch wide, sometimes with ribbed sides | |
| Perry - A British alcoholic drink similar to cider, but made from pears rather than apples | Pesto - Famous Italian sauce of crushed basil, pine nuts, parmesan and olive oil | |
| Pheasant - Game wildfowl in season from October to February. Weighs approximately 1 to 1.5 kg and has a strong gamey taste when properly hung | Picata - In Spanish cooking, a picata selection of ingredients ground down to make a sauce thickener More... | |
| Pigeon - Pigeons are best known as the urban birds flocking in town squares, but their cousins wood pigeons are a wild country-loving game bird with an excellent flavour and tender breast flesh | Pink Fir Apple - An 'heirloom' variety of potato with pink skin and yellow waxy flesh, mainly used as a salad potato | |
| Piri-piri - An extremely hot chilli sauce used in Portuguese, Brazilian and African cookery, named after the Swahili word for chilli | Pistou - French sauce of pureed basil, garlic, hard cheese and olive oil, similar to the Italian Pesto | |
| Prosciutto - Prosciutto is the Italian for ham, generally referring to cured meat such as Parma Ham More... | Prosecco - A dry Italian sparkling wine, usually white, but sometimes rose |
