A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made from coarsely chopped pork and red pepper and seasoned with chilli and paprika. Mexican chorizo is made... sell-air-e-ak
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like flavour, with nutty overtones. Try it as mash, in big-flavoured, slow-cook dishes, or in its classic... n-ew po-tate-oes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter... kay-el
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and curly kale, which has crinkly leaves. Curly kale is the most common of the two. Instead of forming a head,... lee-k
Like garlic and onion, leeks are a member of the allium family, but have their own distinct flavour - quite harsh when raw (only very young leeks are eaten this way) but, when cooked, very delicate,... sweet po-tate-toe
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury dishes. There are two types, one with bright orange flesh, the other with pale cream flesh. Sweet...
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour leaves no room for the middle ground. From the same family as the herb and seed of the same name, it's... sw-ee-d
A member of the cabbage family, the swede is often confused with the turnip, though they look quite different. It's also known as yellow turnip, Swedish turnip and Russian turnip and, in America... beat-root
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a root vegetable with dark, purple skin and pink/purple flesh. It has also enjoyed something of a deserved... swiss shard
Also known as just plain chard, swiss chard has large, fleshy but tender deep green leaves and thick, crisp stalks. Although they're unrelated, chard is similar to spinach, but with a stronger,... ha-loo-mee
A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or sheep's milk, or a combination. It has a mild salty flavour and lends itself beautifully to cooking... len-til
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest sources of food. A cousin to the pea and a rich provider of protein and carbohydrates the lentil is... Run-ner beens
Runner beans have been growing in South America for over 2,000 years, and are a popular garden vegetable in Britain too. Stronger in flavour and coarser in texture than green beans, they are also... par-snip
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just like one, aside from its creamy white colour. It has an earthy but sweet flavour and is great used in... sp-ring un-yun
Also known as scallions or green onions, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell. Both the long, slender green tops and the small white bulb...