Glossary

Cooking terms can be confusing. Wondering what an ingredient or a part of one of my dishes is? Have a look below - I hope this makes things a little easier.

A

Aioli

A Mediterranean sauce made with garlic and olive oil or another oil, often also prepared with egg yolk.

B

Béchamel

A classic white sauce made with butter, flour and milk, usually seasoned with salt, pepper and nutmeg.

C

Confit

A technique for slowly cooking an ingredient in fat at a low temperature.

H

Hot chilli oil

An aromatic oil infused with chilli peppers and spices, used to add heat and flavour to dishes.

P

Panko

Japanese breadcrumbs made of large, light flakes of bread that become exceptionally crisp when fried or baked.