There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage. Florence fennel, also called finocchio, has a broad, bulbous base with a mild aniseed flavour and is treated like a vegetable.

An aromatic Mediterranean plant that produces long pods containing oblong, brownish seeds.

A creamy white Greek cheese traditionally made from ewe`s milk but also made from cow`s milk and kept in brine to give a salty flavour.

Long flat pasta, similar to tagliatelle.

Figs are believed to be indigenous to western Asia and are now common throughout the Mediterranean area as well as South Africa. They have pinkish flesh with green skin. They're fat-, sodium- and cholesterol-free, and contain a high mineral content. The fruit is also rich in fibre and carbohydrates, provided in the form of glucose.

A boneless, lean cut of meat, fish or poultry.

Fish sauce is a Southeast Asian staple, made by fermenting small, whole fish in brine, drawing off the liquid, and steeping that in the sunlight before it is bottled. In Vietnam, it is called nuoc mam, in Thailand, nam pla, and in the Philippines, patis. It has a very pungent, salty taste, and is an essential ingredient in many Asian dishes. A little goes a long way, and fish sauce can be stored in your kitchen cupboard for years.

A pungent mixture of five spices; it is made up of star anise, fennel seeds, cloves, cinnamon and Szechuan peppercorns.

A pastry made in layers that become flakier towards the outside when cooked. It's a heavier pastry than puff pastry.

Finely ground cereal, such as wheat, barley, oats, rye, rice and maize (corn). 'Flour' usually refers to flour produced from wheat. Wheat flour contains gluten, a protein that forms an elastic network that helps contain the gases that make mixtures (such as doughs and batters) rise as they bake. Different types of flour are needed for different products. Bread flour, or strong flour, for example, has a high protein content and good gluten strength. Plain household flour is usually a soft flour and is best for cakes and pastries. Self-raising flour has a standard amount of raising agent already added to it. Varying degrees of processing in the milling of the grain give wholewheat, brown and white types of flour.

An aromatic long-grain rice.

A pastry cream made with milk, sugar, flour, eggs and butter mixed with either crushed macaroons or with ground almonds.

Also known as vinaigrette. Made from a mixture of olive oil, wine vinegar, pepper and salt to which various flavourings can be added.

A fresh, low-fat curd cheese made from pasteurised cow`s milk.

Spiral-shaped pasta