En papillote is the French for ‘ in parchment ‘ it describes a cooking technique where the food is baked in a folded baking paper or aluminium foil parcel.
Tarragon Vinegar is a great way to add extra flavour to dishes such as steak with Bearnaise sauce and tarragon mayonnaise.
Mignonette is a traditional accompaniment to chilled, raw oysters containing a mix of pepper, shallots, and vinegar.
Sriracha is a hot chilli-based condiment from Thailand used predominantly in Thai and Vietnamese cooking and used in soups, sauces and as a dip for seafood and spring rolls.
Putting meat into a salt-water solution or brine is an age-old method of preserving and flavouring food. Feta and halloumi cheeses are both aged in brine for flavour, and pork is cured in brine to make bacon and ham where the salt inhibits bacterial spoiling and flavours the meat.
It is most often used in recipes for oysters, scallops, and fish, but also compliments fennel, pork and chicken.
Mussels have been part of our diet for hundreds if not thousands of years, there are well over a dozen edible species and they are eaten around the world. The peak season of the Blue or European mussel is October to March and nearly all UK mussels are now sustainably farmed. Mussels are high protein and a good source of Zinc and Vitamin B12.