Glossary

Compote

A dish of dried or fresh fruit poached in syrup, generally with added flavouring or liqueur, and served hot or cold.

Apricot compote with almonds and Armagna...

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Hot Tips

Poaching an egg

The key to poached eggs is using a fresh egg. Bring to the boil 1.5 litres of water with a teaspoon of vinegar. When the water is simmering swirl the water to create a whirlpool. Crack your egg into a cup and gently slip the egg into the centre of the whirlpool.

Glossary

Katsuoboshi Kezuriki

A plane contained in a box used to prepare katsuobushi (dried smoked bonito) shavings.

Glossary

Compote

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Poaching an egg

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Katsuoboshi Kezuriki

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