Macaroon - small biscuit made with ground almonds, sugar and egg whites. Known also as Amaretti.

Macerate - method of soaking raw or dried fruits and vegetables in alcohol to soften or reduce their bitterness and absorb the flavours of the alcohol.

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

Madeira - fortified wine from the Madeira Island of the coast of Portugal. Similar to the Spanish sherry it is served usually chilled as a predinner drink or used in cooking.

Madeleine - French cake made in the shape of a scallop with sugar, flour, melted butter or extra virgin olive oil, and eggs and either almonds or lemon zest added to enhance its flavour.

Maple syrup - popular syrup in the US and Canada.

Marengo - a chicken or veal based dish made with white wine, tomato and garlic.

Marinate - to allow fish, meat, and vegetables rest in a mixture of extra virgin olive oil, lemon juice or white wine and herbs to make them tender and add flavour.

Mariniere - a la mariniere is a French term used to describe the preparation of seafood by cooking them in white wine and onions, thyme, parsley and bay leaf.

Marzipan - a thick paste made from ground bitter almonds, sugar and egg whites. Especially used as a topping for cakes and can also be moulded into shapes for decoration.

Mayonnaise - thick creamy sauce made by beating extra virgin olive oil, egg yolks with the gradual addition of white wine vinegar and seasoning.

Meringue - light sweet made from whipped egg whites and sugar and baked at a low temperature until the surface is hard. Used as a base to desserts and dressed with cream and seasonal fruits. Or eaten as a biscuit.

Meuniere - a la meuniere is the process of cooking all types of fish. The fish is coated in seasoned flour and fried in butter or extra virgin olive oil and served with lemon juice and fresh herbs.

Mille feuille - dessert of pastry made with thin layers of puff pastry whipped cream and pureed fruits or jam.

Mincemeat - preserved mixture of dried fruits and spices in rum or brandy. Traditional filling for mince pies served at Christmas.

Minestrone - thick Italian soup made of seasonal vegetables and pasta or rice.

Mint sauce - a sauce made from chopped mint, white wine vinegar and sugar and traditionally served with roast lamb.

Mirepoix - a mixture of diced onions, leeks, carrots and celery which are sautéed in butter or extra virgin olive oil as a base for sauces, soups or stews.

Miso - a paste made from soya beans used widely in Japanese cooking.

Molasses - a thick dark syrup which is a by-product of sugar during the refining process. It is less sweet than honey and the darker the colour the lower the sugar content. It is used in the making of rich fruit cakes, gingerbread or treacle products.

Monosodium glutamate - an additive made from salt crystals which are used to enhance the flavour of foods especially found in Asian cuisine products.

Mornay sauce - a béchamel based sauce which is further enriched with egg yolks and grated Gruyere cheese.

Mortadella - Italian salami flavoured with myrtle berries and studded with pistachios and green olives.

Moussaka - a dish originating from the countries of Greece and Turkey is made of minced lamb, slices of fried aubergines, potatoes and onions and covered with a rich white sauce. It is topped with grated cheese and baked in the oven.

Mousse - a dish which is light and creamy, either sweet or savoury.

Mulligatawny - a spicy soup of Indian origin but imported into Europe by the British and exported to the Commonwealth especially Australia where it is most popular is a chicken soup with stewed vegetables and flavoured with curry and spices.

Mustard - seeds from a herbaceous plant which are used too prepare mustard. There ate black seeds which are spicy and piquant, brown are less piquant and white or yellow even less piquant. Usually used for pickling and flavouring