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Bara brith
A Welsh yeast- or baking soda-raised sweet bread, quite dense and cake-like in texture, containing spices and tea-soaked dried fruit. Delicious served warm, sliced and spread with salty Welsh butter.
Baton
In culinary terms, a baton means something — usually a vegetable, such as a carrot, courgette or piece of celery — cut into a long, thin rectangle shape. Vegetables cut into this shape are often steamed or sautéed, or served raw, as in a classic French crudité selection.
Batterie de cuisine
An expression commonly used by chefs to describe the essential equipment that every good cook needs for the preparation of food in the kitchen, from saucepans to knives.
Boletus
A robust and meaty wild mushroom, often found in areas where conifers grow. Use in risottos or omelettes or simply fry with a little garlic. Bay boletes are also good for pickling and drying. See also Boletes, boletus.
Béarnaise sauce
A classic French sauce made with a reduction of vinegar, white wine, tarragon, black peppercorns and shallots. It’s finished with egg yolks and butter. Delicious served with any plain meat or fish. The Food Standards Agency recommends that pasteurised egg should be used in any dish in which the egg will not be completely cooked, such as Béarnaise sauce. Pasteurised egg is available in frozen, liquid or powder form and eggs pasteurised in their shells are also available.
