| Term | Explanation |
| Aioli | Garlic mayonnaise |
| Bacon clanger | Steamed suet pastry filled and rolled with bacon, potatoes and onion |
| Béarnaise | Sauce made from clarified butter emulsified in egg yolks and white wine vinegar, flavoured with tarragon, chervil and shallot |
| Bourguignon | French dish consisting of pearl onions, button mushroom and bacon in a red wine broth |
| Caper berries | Cured berry in vinegar and white wine |
| Caponata | Aubergine, tomatoes, onions, capers, olives cooked in olive oil |
| Carpaccio | Thinly sliced |
| Ceviche | Raw fish marinated in citrus |
| Chantenay carrots | Small carrots |
| Charcuterie | Cured meats |
| Charmoula | North African spice made from herbs, oil, lemon, pickled lemons, garlic, cumin, fresh coriander, chili, saffron |
| Comté | French mountain semi- hard cheese made from cows milk |
| Confit duck | Cooked slowly in goose fat |
| Cornichon | Small gherkin |
| Cote de pork | Pork loin on the bone |
| Crostata | Italian rustic open tart made from puff pastry |
| Crudities | Raw vegetables often served with a dip |
| Cullen skink | Scottish thick soup made from smoked haddock, potatoes and onions |
| Dauphinoise potatoes | Thin slices of potatoes and onions baked with cream, garlic and thyme |
| Flageolet | Variety of bean, small light green. The texture is firm and creamy |
| Fondant potato | Deep potato rounds sealed in butter then cooked in stock |
| Gazpacho | Soup made from raw vegetables and served cold, tomato base |
| Gnocchi | Italian ‘ potato pasta’ |
| Goulash | Originally from Hungary – stew or soup made from meat and vegetables seasoned with paprika |
| Gremolata | Chopped herb condiment classically made from parsley, garlic and lemon zest |
| Gruyére | Swiss mountain hard cheese made from cows milk |
| Halloumi | Cyprian salty semi- soft cheese made from goat, sheep or cows milk |
| Heritage tomato | Variety of tomato |
| Hollandaise | Sauce made from clarified butter emulsified in egg yolks seasoned with lemon juice |
| Hummus | Chickpea, olive oil and garlic puree |
| Imam bayildi | Turkish dish made from aubergine, onion, garlic and tomatoes – simmered in olive oil |
| Jus | Gravy made from a stock reduction |
| Lemon posset | Set cream based dessert using citrus juice and sugar |
| Lyonnaise potatoes | French dish of thin slices of potatoes and onion fried with garlic, butter and parsley |
| Madeira | Fortified wine from Portugal |
| Mascarpone | Soft cream cheese from Italy |
| Oxford blue | Made in Oxford – a blue veined creamy cheese made from cows milk |
| Pancetta | Italian bacon that is salt cured and spiced with black pepper |
| Panna cotta | Cooked cream dessert set with gelatine and sweetened with sugar |
| Parmentier potatoes | Cubed roasted potatoes with butter and parsley |
| Pecorino | The name of a family of hard Italian cheeses made from ewe’s milk |
| Penne ariabiatta | Spicy tomato based sauce with tubular pasta |
| Pithivier | Pie made from 2 rounds of puff pastry with the filling inside |
| Radicchio | Red Italian lettuce leaf |
| Riata | Dip often served with curry, made with yoghurt |
| Samphire | Green vegetable grown in salt marshes often likened to a salty asparagus |
| Slaw | Salad dish made from thinly sliced vegetables and mixed with mayonnaise |
| Sorrel | Herb with a slight sharp flavour |
| Tabouli | Salad of tomatoes, parsley, mint, bulgur wheat, onion, olive oil, lemon juice |
| Tagine | North African dish named after the earthenware pot in which it is cooked |
| Tapenade | Puréed or finely chopped olives, capers, anchovies and olive oil |
| Tarte Tatin | Upside- down pastry in which the fruit (usually apples) are caramelised in butter and sugar before the tart is baked |
| Terrine de campagne | Baked pork and chicken pate with onion, garlic and herbs |
| Tuile | A thin, crisp, sweet or savoury wafer |
| Tzatziki | Yoghurt mixed with cucumbers, garlic, salt, olive oil |
| Welsh rarebit | Made with a savoury sauce of melted cheese and other ingredients and served hot |
