Falafel - spiced chickpea fritters of Middle Eastern origin often served warm with pitta bread.

Fillet - lean cut of red meat, fish or poultry.

Filo pastry - thin sheets of pastry made of flour and water used to make sweet or savoury dishes in Middle Eastern cuisine.

Flaked - thinly sliced.

Flaky pastry - pastry made in various layers to give it a flakier texture usually used in the preparation of savoury pies.

Flan - uncovered pie with a sweet or savoury filling made with custard.

Florentine - usually refers to a dish which as a main ingredient has spinach.

Florets - small individual flower stems of broccoli or cauliflower.

Focaccia - flat Italian bread made with extra virgin olive oil flavoured with garlic, sea salt and herbs.

Foie gras - a French delicacy which refers to a thick pate of liver of ducks and geese.

Folding - gently mixing in an ingredient in order to retain as much air as possible in the mixture, giving a lighter and fluffier result.

Fond - is the French term for stock.

Fondant - soft sweet icing.

Fondue - Swiss dish made of melting cheese in a pan and each guest dips cubes of bread into it and eats it. However fondue bourguignonne is cubes of beef fillet dipped in hot oil and then eaten with a large variety of sauce. Fondue au chocolat is chocolate melted and pieces of fruits or marshmallows dipped in to it and served as a dessert.

Frangipane - Italian pastry cream made of milk, sugar, flour, eggs and butter and ground almonds or crushed Amaretti biscuits.

French dressing - a vinaigrette or dressing for salads and vegetables made of extra virgin olive oil, wine vinegar and seasonings.

Fricassee - white stew made with white meat cooked in a white sauce. The white sauce is made of cream, baby onions and lightly cooked mushrooms.

Frittata - Italian egg omelette where a large variety of ingredients are mixed into beaten eggs and fried into an omelette. A good way of using up leftovers.

Fritter - a piece of meat, fish, fruit or vegetable which is coated in batter and deep-fried until golden and crispy.

Fritto misto - an Italian dish of deep-fried different meats, fish or vegetables and fruits.

Fructose - a natural sugar found in fruit.

G

Gazpacho - Spanish soup eaten hot or cold made with seasonal vegetables and flavoured with extra virgin olive oil, garlic and vinegar.

Gelatine - a setting agent for sweet or savoury dishes made from animal products.

Glace cherries - cherries preserved in syrup.

Glazing - brushing the food to give it a glossy finish.

Gluten - a protein found in flour that when mixed and heated gives the dough elasticity and smoothness.

Gnocchi - small Italian style dumplings made of potato, flour and eggs which are poached and served warm. Gnocchi can also be made with ricotta cheese or different vegetables.

Gram flour - flour made from ground chickpeas, giving it a pale yellow colour. It does not contain gluten and is used in most savoury dishes giving a nutty flavour.

Granita - an Italian sorbet made of sweet stock syrup and pureed fruit, coffee or alcohol.

Gratin - any dish which is topped with grated cheese and breadcrumbs and browned under a hot grill until golden.

Grating - fine threads of the ingredients.

Gravy - sauce made of meat juices, mixed with stock or wine and thickened with flour or cornflour.

Grecque - a la grecque is a term given to any cooked dish which is served with a dressing of tomatoes, fresh chopped herbs, lemon juice and extra virgin olive oil.

Gremolata - Italian topping of finely chopped garlic, parsley and lemon zest.

Grinding - crushing ingredients to very fine particles.

Guacamole - a dip of Mexican origin which is mashed avocado mixed with lime juice, chili powder and red pepper.

H

Haddock - white fish similar to cod which can be poached, baked, fried or grilled.

Hake - member of the cod family with a mild flavour good for frying and poaching.

Halibut - flat fish usually sold as steaks or fillets.

Halva - a Middle Eastern sweet made of ground roasted sesame seeds and honey.

Harissa - hot paste from North Africa made of chillies, garlic, coriander, mint and extra virgin olive oil.

Herring - an oily fish which can be poached, fried or grilled.

Hoisin sauce - thick and sweet sauce of Chinese origin which is made from a mixture of salted black beans, onion and garlic.

Hollandaise sauce - made of an emulsion of egg yolks, vinegar and melted butter or extra virgin olive oil which is usually served with fish or vegetable based dishes.

Honey - naturally sweet liquid produced by bees. It is a good substitute of sugar in baking and is used to glaze roasts and breads.

Hummus - a dip made of pureed chickpeas and tahini, extra virgin olive oil, garlic and lemon juice.