Video
Podcasts
Blogs
Watch VideoGlossary
Annatto
Annatto (achiote), commonly used in South American cooking, is a red seed with a mild earthy flavour. It is used in cooking for both colour and flavour and can also be used to dye fabric. It is sold as a pressed block. Commercially produced, annatto is used to give colour to cheese such as Cheshire and Leicester and also smoked fish such as mackerel and kippers.
Featured Recipes
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
- Creamy pasta sauce with smoked chicken and broccoli
- Upside-down pineapple cake
- Pineapple relish
ADVERTISEMENT
Hot Tips
Bread crumbs
You can easily turn unused bread into breadcrumbs. Lightly dry the bread in a moderate oven and then pulse in a food processor until desired coarseness. Do not use stale bread as this will result in stale tasting bread crumbs.
Glossary
Sumac
A Middle Eastern spice obtained from a dried, ground reddish-purple berry. It has a strong tangy flavour and can be used as a souring agent.
ADVERTISEMENT
