Glossary

Jerusalem Artichoke

The Jerusalem artichoke belongs to the sunflower family and it is the plant's underground tubers that are eaten. They are knobbly and irregular in shape, with a pale brown or purpley-red skin. Scrub and then boil or steam them until tender and then peel. Often baked and cooked in soups.

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Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

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Strega

An Italian liqueur.

 
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