A : Alcohol- always use quality in cooking. Individual grape varietals will give distinct individual flavours to your food
B : Braise- Slow braised meats are tender when cooked for a long time at low temperatures. Use a cast iron pan from Le Creuset to reduce oven temperature yet retain the product heat.
C : Cookingexpert.co.uk- A host of recipes and idaes on there for all to share in.
D : De-Glaze- Simple way to take all of the flavour out of the pan when producing a sauce. Add stock or red wine to the juices and de-glaze the pan
E : Eggs- Fresh from the farm are the best! Ours come from a farm in Ridgeway near Sheffield, where the hens roam freely. The Yolks are the bright orange of a Veuve Clicquot Champagne Label
F : Flambe- a measure of spirit in a hot pan, tilt the pan towards the flame and light the pan. Whether your are producing Steak Diane or Scallops in Pernod, the reduced caramelised flavours of the alcohol will enhance the dish.
G : Gressingham- The finest Duck for flavour and richness on the Magret. Slow roast whole over root vegetables and herbs for a delicious tender bird.
H : Haggis- The national dish of Scotland, serve with neeps and Tatties for a traditional version or with a neep and potato cake for a modern twist on New Years Eve or Burns night
I : Ice Cream- The best I have tasted recently comes from the Jersey Farm in Co Durham, made from their own Jersey Cows. Our own strawberry cream Ice Cream made in the Thermomix is also delightful
J : John Dory- A flat fish that grows up to 60cm. Underrated fish with good flavour for its size.
K : Kedgeree - Lightly curried baked rice dish normally using Turbot or Cod
L : Lobsters- Ours are sourced from Robert Latimer in Whitburn. Huge Natives when in Season and tasty Canadians when not. Serve simply with herb mayonnaise and fresh bread
M : Morel Mushrooms- Best in the late Autumn when the tannins rise to give earthy rich flavours
N : Noodles- The German version Spatzle is a particular favourite. Known as Pagetti in Italy softer and juicier than many other wheat based noodles
O : Oysters - Fresh from the Sea and served with a little Tabasco and black pepper, squeeze a little Lemon over and enjoy- Simples!
P : Piri Piri - Spicy Portuguese sauce made from Red Peppers
Q : Quince- When you pick a quince it is inedible but when made into a jelly it is delicious and quintessentially English. Eat with crumbly Wensleydale cheese and fresh baked bread for a Ploughmans with a difference
R : Ravioli - Our favourite at Coghlans is a Ravioli of Lobster with star annise, served with Langoustine
S : Stilton - Another English favourite produced locally to us in Hartington. Their version is firm and savoury, extra matured and delicious with a glass of Madeira
T : Truffles- The Chocolate ones, made with a high percentage Cocoa and flavoured simply with spirits such as Armagnac or Cointreau
U : Utensils- Spend a little more and get quality items. They will last so much longer and the extra cost will come back to you over time.
V : Veal - Politically Incorrect yet bursting with flavour and richness. Quickly pan fry after dipping in flour and egg wash, 3 minutes per side and serve with a dressed salad
W : Winkles - Inexpensive and easy to gather these can be steamed in white wine and garlic, sprinkle with herbs, also known as Lumace di Mare
X : Xenophile - A person who is open to ideas and tastes from all across the World, Try and experiment
Y : Yarg - A moist cheese from Cornwall with a fresh, creamy taste and a quality all of its own - derived from the hand-applied covering of nettles
Z : Zander - Flat fish similar to Pike. Delicious when lightly smoked but watch for the bones. Often served with a light mustard mayonnaise
