Glossary of Cookery Terms: 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. Served on Burns’ Night (25th January).

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 moulded 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 flavouring.

HP Sauce
Houses of Parliament Sauce, made in Aston, Birmingham and unchanged for over 100 years.
One of the best known sauces in the world, with a distinctive spicy taste.
Great with chips, grilled and fried foods.