Morcilla is a type of Spanish blood sausage, similar to black pudding, made from pig's blood, fat, spices, and a filler like rice or onions. It can be eaten as a tapa or used as an ingredient in various dishes, and its specific ingredients and flavor can vary significantly by region. The most famous variety is Morcilla de Burgos, which includes rice. Key characteristics Ingredients: A mixture of pig's blood, pork fat, spices, and a filler such as rice, onions, or other grains. Some varieties include other ingredients like pine nuts, raisins, or almonds. Regional variations: There are many regional types of morcilla across Spain. For example, Morcilla de Burgos is known for using rice, while others from regions like Galicia are made with raisins and pine nuts. Usage: Morcilla is used in various ways, such as a tapa, as an ingredient in stews and other dishes, or served grilled, fried, or steamed. Flavor: The flavor is rich and meaty, with spice levels depending on the recipe. Some varieties are sweeter, while others are more savory. How it is made Ground pork is mixed with pig's blood, seasoning, and a filler like rice or onions. The mixture is stuffed into natural casings. The sausages are flash-boiled to clot the blood. They are then hung to cure.

An unsalted pistachio is a pistachio nut that has no salt added during processing. It can be either raw or roasted, and is prized for its natural, savory flavor and lower sodium content compared to salted varieties. These nuts are a versatile ingredient that can be enjoyed on their own or added to various dishes like salads, yogurt, and desserts. Characteristics of unsalted pistachios No added salt: This is the primary difference from regular pistachios; they contain very little or no added sodium. Natural flavor: They have a pure, nutty taste that allows their natural flavor to come through without the enhancement of salt. Versatile: They can be eaten as a snack or used in both sweet and savory dishes, such as for topping salads, yogurt, and ice cream, or in baking. Health benefits: They are a good source of nutrients like fiber, protein, and healthy fats, which can contribute to feelings of fullness and overall health. Variety: They are available in both raw and roasted forms, with different options for shelled or in-shell nuts.

Plum jam is a sweet fruit preserve made by cooking plums with sugar, often with added lemon juice and spices. It's a versatile and easy-to-make spread, as plums are naturally high in pectin, which helps the jam set without needing a separate gelling agent.

Sweetened condensed milk is a dairy product made by evaporating about 60% of the water from cow's milk and then adding sugar to preserve it. This process creates a thick, rich, and very sweet liquid that is shelf-stable and used in a wide variety of desserts and baked goods, like cakes, pies, and candies. What it is Concentrated milk: Most of the water is removed from the milk, making it much thicker than regular milk. Added sugar: Sugar is added for sweetness and as a preservative, making the product shelf-stable until opened. Rich flavor: The gentle heating process can also cause some natural sugars to caramelize, adding a deeper flavor. How it's used Desserts and baking: It's a popular ingredient in many baked goods, such as cookies, brownies, cakes, and pies. It can also be used to make puddings, fudge, and candies. Drinks: It can be used as a sweetener in coffee, tea, milkshakes, and cocktails. Toppings and sauces: It can be used as a sauce or topping for other desserts. Key difference from evaporated milk Evaporated milk: This is milk with most of the water removed but without added sugar. It has a thinner consistency and is not as sweet. Sweetened condensed milk: This is essentially evaporated milk with a large amount of sugar added.

Pork shoulder steaks, also known as pork blade steaks or Boston butt steaks, are cuts from the fatty and flavorful shoulder of the pig. Though they come from a tougher part of the animal, they have a high fat content and excellent marbling, which yields a succulent, juicy result when cooked. The defining characteristics of a pork shoulder steak are: Juicy and well-marbled: The ample fat melts during cooking, which helps keep the meat moist and flavorful. Affordable: They are a cheaper alternative to leaner, more expensive cuts like pork chops. Versatile: While a quick pan-fry or grill is possible, the cut's connective tissue often benefits from longer, slower cooking methods. Common names This cut is sold under several names, which can vary by region: Pork blade steak Boston butt steak Pork butt steak Pork steaks (especially in the Midwest U.S.) Cooking methods While some cuts of pork require quick, high-heat cooking to prevent drying out, pork shoulder steaks are forgiving and can be prepared in many ways: Grilling: A simple yet effective method. Simply season, cook for 6–8 minutes per side on a medium-high grill, and let the steaks rest before serving. Pan-frying: This is ideal for a quick, flavorful meal. Season the steaks and fry them for about 6–7 minutes per side in a hot, heavy-bottomed pan. Braised/Slow-cooked: For the most tender results, braise or slow-cook the steaks in a flavorful liquid, like barbecue sauce. The low, slow heat will break down the collagen, making the meat incredibly succulent. Smoking: As the cut is often used for pulled pork, smoking pork shoulder steaks is a popular barbecue technique that infuses the meat with smoky flavor.

A Jersey Royal is a type of new potato, small and kidney-shaped, with a firm, waxy texture and a nutty, earthy flavor. Grown exclusively on the island of Jersey, these potatoes have thin, paper-like skin and are prized for their delicate taste and versatile use in salads, as a boiled side dish, or roasted. They are considered a seasonal specialty, appearing in the spring. Characteristics Appearance: Small, kidney-shaped potatoes with a smooth, thin skin. Texture: Firm and waxy flesh that holds its shape well during cooking. Flavor: Nutty and earthy, described as rich and buttery. Best served: Boiled or steamed with the skin on, as much of the flavor is just underneath. Growing and origin Origin: The potato variety was discovered by chance in Jersey in 1878. Protected status: Jersey Royals have a Protected Designation of Origin (PDO), meaning they can only be grown on the island of Jersey. Growing conditions: The island's unique microclimate and fertile soil, often enriched with seaweed fertilizer (Vraic), contribute to their distinctive taste. Harvesting: They are planted by hand and are the first new potatoes of the year in the UK, harvested from approximately March to June.

Yellow split peas are dried, hulled, and split field peas that are a good source of protein and fiber, and cook into a creamy texture. They have a mild, nutty flavor and are used to thicken soups and stews, or made into dips and veggie burgers. The splitting process, which can be manual or mechanical, removes the skin and halves the pea to allow for faster cooking without pre-soaking. Characteristics and cooking Appearance: Dried, yellow, and split in half. Flavor: A milder, nuttier, and earthier taste compared to green split peas. Texture: Tend to become creamy and soft when cooked through, but can also hold their shape depending on cooking time. Cooking: Typically cook faster than whole dried peas and do not require pre-soaking. Preparation: Simmer in water for about 30 minutes, or until tender, skimming off any scum that forms. Culinary uses Soups and stews: A primary ingredient for dishes like pea soup, or added to thicken other soups and stews. Dips: Can be pureed to create dips, similar to hummus. Main courses: Used in recipes like dal, veggie burgers, or added to casseroles and lasagnas. Nutritional information High in: Protein and fiber, and a good source of vitamins A and B, as well as minerals like iron and potassium. Low in: Fat. Suitable for: Vegetarian and vegan diets.

The brown onion or yellow onion is a variety of dry onion with a strong flavour. They have a greenish-white, light yellow, or white inside; its layers of papery skin have a yellow-brown or pale golden colour