Gourmet Glossary: H
Haddock: White sea fish, with flaky flesh, also available smoked.
Haggis: A traditional Scottish dish of a sheep’s stomach stuffed with oatmeal, offal, suet and seasonings.
Hake: White sea fish.
Halibut: Flat sea fish with firm white flesh.
Hazelnut: A hard-shelled nut with an oval or round kernel, high in fibre. Also known as cob nut.
Heavy Cream: The American term for Double Cream
Herbes de Provence: A mixture of herbs.
Herring: An oil-rich sea fish, also smoked as kippers.
Hollandaise: An emulsion of egg yolks, vinegar and melted butter, also used as a basis other sauces.
Honey: Naturally sweet, syrupy liquid produced by bees.
Horn of Plenty: A woodland mushroom.
Horseradish: A root used to make a hot sauce.
Hot Water Crust Pastry: A heated pastry that can be can be molded to produce raised pies.
Hull: To remove the green stalk and cup (calix) from fruits such as strawberries, or the pods from peas or broad beans.
Hyssop: A herb used for flavoring.
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