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There are foods that are exactly what they sound like (milk tart, for example) and then there are these foods which have the most misleading names. Not fair!
Baby marrow
What it sounds like: small marrow bones
What it actually is: a vegetable that looks like a small cucumber, with a dry fleshy interior. Baby marrows have a slight broccoli flavour when cooked, with a texture that becomes increasingly soft and creamy with cooking.
Also known as: zucchini, courgette
How do I cook it?: Start with this tasty dish – Quinoa salad with baby marrow and harissa yoghurt.
Sweetbreads
What it sounds like: a cake or sweet bun
What it actually is: the organ meat from the pancreas or thymus gland of a calf or lamb. Sweetbreads have an to off-white colour, with a dense creamy texture with a mostly neutral flavour similar to chicken breast.
Also known as: The term can refer to many different glands of an edible animal.
How do I cook it?: Sweetbreads are always soaked in salt water or milk first, and then lightly crumbed and fried. Often found in French restaurants – give them a try next time!
Buttermilk
What it sounds like: a creamy blend of butter and milk
What it actually is: the leftover liquid from butter churning, once the fats have been removed. Buttermilk is a medium thick liquid that has a tangy sour flavour. Buttermilk can also be ‘cultured’ with live yoghurt bacteria.
How do I cook it?: Used commonly in baking, especially in traditional red velvet cake and rusks. Can also be used as a base for salad dressings, sauces and in mashed potato. Here are two delicious recipes to try with buttermilk: Buttermilk rusks and Buttermilk and cheese corn bread
Eggplant
What it sounds like: a tree that bears egg shaped berries
What it actually is: a purple vegetable related to the tomato. Eggplants is a large, fleshy vegetable with a spongy interior. It is commonly roasted, and used in salads, meat dishes and dips.
Also known as: aubergine, brinjal
How do I cook it?: All about aubergine & Moussaka (lamb and aubergine bake)
Welsh rarebit
What it sounds like: a rabbit dish from Wales.
What it actually is: toast with melted cheese. Seriously.
How do I cook it?: Easy peasy – just follow this recipe
Mince Pies
What it sounds like: a pastry pie filled with beef mince
What it actually is: a sweet shortcrust pastry case filled with a mixture of raisins, dried fruit and citrus peel. Usually served around Christmas time.
How do I cook it?: Buying them is quick, but making them is even better
Black Pudding
What it sounds like: a dark chocolate dessert
What it actually is: a sausage made of pork blood, pork fat and a cereal, usually oats or barley.
How do I cook it?: Getting your hands on fresh pork blood is not recommended. Ask your butcher if they have the sausage freshly prepared, slice it into 1cm slices and pan fry in a little butter. Usually served as a breakfast meat with fried eggs and toast.
Lady Fingers
What it sounds like: delicate finger shaped foods, perhaps a biscuit or a wafer?
What it actually is: a curved, cucumber like green vegetable often used in Indian cooking.
Also known as: okra
How do I cook it?: Sauteed lightly in oil, or add to soups and stews. Here’s a recipe to get you going.
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