Glossary of Cookery Terms: N

Nasturtium
A plant whose yellow/orange flowers can be used as an ingredient or garnish in salads.

Navarin
A French lamb or mutton with potatoes and vegetable stew.

Nibbed Almonds
Skinned almonds cut into small pieces shaped like nibs.

Noisette
1. A small round steak of rib or loin of lamb or mutton.
2. Beurre noisette: butter heated until it turns nut brown.
3. French for hazelnut.

Noodles
A type of pasta cut into thin flat strips.

Norway Lobster
A small lobster, a saltwater crayfish. Also known as Dublin Bay Prawn, langoustine or scampi.

Nougat
A sweet made from sugar, almonds or nuts and honey.

Nutmeg
An oval seed from a tropical tree, which is dried, ground and used to flavour a wide variety of sweet and savory dishes.