Abalone

A common name for any of a group of small to very large sea snails, marine gastropod molluscs

Almond

An edible nut, oval in shape with a woody shell. Often used in cooking/baking

Anchovy

A small fish. Preserved in salt and oil

Aniseed

The seeds of the anise plant, which are used in cooking and herbal medicines

Apple Juice

Juice made by squeezing the fruit

Apples

A fruit - numerous different species. Colours are usually green and red

Apricots

A stone fruit, usually orange in colour. A great source of Vitamin A

Artichoke

A variety of thistle, cultivated for eating

Asparagus

The young shoots of an Eurasian plant. Eaten as a vegetable

Atlantic Salmon

Large, usually pink fish. Very popular food

Aubergine (Eggplant)

Purple egg shaped fruit. Often eaten as a vegetable

Avocado

A pear shaped fruit, with rough and oily skin. Often eaten in salads and cooking

A common name for any of a group of small to very large sea snails, marine gastropod molluscs

Almond

An edible nut, oval in shape with a woody shell. Often used in cooking/baking

Anchovy

A small fish. Preserved in salt and oil

Aniseed

The seeds of the anise plant, which are used in cooking and herbal medicines

Apple Juice

Juice made by squeezing the fruit

Apples

A fruit - numerous different species. Colours are usually green and red

Apricots

A stone fruit, usually orange in colour. A great source of Vitamin A

Artichoke

A variety of thistle, cultivated for eating

Asparagus

The young shoots of an Eurasian plant. Eaten as a vegetable

Atlantic Salmon

Large, usually pink fish. Very popular food

Aubergine (Eggplant)

Purple egg shaped fruit. Often eaten as a vegetable

Avocado

A pear shaped fruit, with rough and oily skin. Often eaten in salads and cooking

Bacon

A meat produced from the pig

Bamboo Shoot

These conical, creamy-coloured tender shoots are cut from the bamboo plant. They have a mild flavour and crunchy texture and are widely used to bulk out Asian stir-fries, soups and other dishes

Banana

A long, curved fruit with edible flesh and yellow skin

Barley

A major cultivated cereal grain. Often used in beer

Basil

An aromatic herb from the mint family. Used in cooking

Bass

A white meat fish with a firm, tender texture but it can have a fishy flavour that some people might not like. It may have a more meaty texture than flaky but it can also have very few bones within the meat

Beans (broad)

Small, flat beans. Green in colour, also called fava beans

Beans (Green)

Long, thin, and green in color.

Beef

The flesh of a cow, bull, or ox.

Beetroot

A dark red, rounded vegetable.

Black Walnut

A large, three-sided South American nut.

Blueberry

A small, sweet fruit, often blue or black in color.

Brazil Nut

A large, three-sided South American nut.

Bread (White)

Bread made with white wheat flour.

Broccoli

A variety of cabbage with heads of green flower buds.

Brussels Sprouts

Small, compact buds of the cabbage family, eaten as a vegetable.

Buckwheat

Derived from the seeds of a flowering plant.

Butter

A dairy product made with the natural fat found in milk.

Buttermilk

The liquid left behind after churning butter out of cream.

Button Mushroom

The most common type of mushroom used in cooking.

Cabbage (Green)

A common vegetable, this type being green in color.

Capers

Pickled flower buds from a shrub-like bush.

Caraway

Seeds from a plant in the parsley family, used in cooking, oils, and seeds.

Carrots

Orange-colored, tapering root vegetable.

Cashew Nut

Edible, kidney-shaped nut, rich in oil and protein.

Cauliflower

Edible variety of cabbage, has a large white head and green leaves.

Celery

Vegetable used in salads and cooking.

Cheddar

A relatively hard cheese that can differ in taste and texture.

Cherries

A small stone fruit, usually red in color.

Chestnut

Edible, hard, brown nut, often eaten roasted.

Chia seeds

Tiny black seeds from the Hispanica plant, a member of the mint family.

Chicken

Most common type of poultry.

Cinnamon

Aromatic spice, used in cooking/baking.

Clams

An edible mollusc.

Clotted Cream

Thick cream made by heating full-cream cow's milk and letting it cool slowly. An essential part of a cream tea.

Clove

Spice used in Indian and Mexican dishes.

Coconut

Large seed with edible flesh, used in cooking/juices/flavourings.

Cod

A large edible marine fish.

Common Mussel

A shellfish also known as the 'blue mussel'.

Coriander

Aromatic culinary herb.

Cow's Milk

Milk obtained from dairy cows.

Crab

A crustacean with edible flesh.

Cranberries

Very small, red coloured fruit.

Cranberry Juice

Juice made by squeezing the fruit.

Crayfish

Freshwater crustacean resembling a small lobster.

Cream

Dairy product composed of the higher-butterfat layer skimmed from the top of milk.

Cream Cheese

A cheese made with milk and cream, soft in consistency.

Cress

Fast growing, edible herb.

Currants (red & black)

Small round edible fruit.

Dates

A small round edible fruit.

Dry Roasted Peanuts

Peanuts that have been roasted without oil or salt.

Duck

A water bird, known for its short legs and webbed feet.

Durian

Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species. The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet desserts in Southeast Asian cuisines. The seeds can also be eaten when cooked.

Eel

Edible slender fish.

Egg white

The clear, viscous substance surrounding the egg yolk. Tums white when cooked.

Egg yolk

The yellow part of an egg.

Fig

Fresh or dried soft, sweet dark fruit.

Flaxseed

Also known as linseed used in oils and baking.

Galanga

Galangal is a common name for several tropical rhizomatous spices. The spicy, peppery, and aromatic qualities of galangal are a signature flavour in many traditional dishes including curries, soups, and rice preparations.

Ghee

Ghee is made by melting regular butter. The butter separates into liquid fats and milk solids. Once separated, the milk solids are removed, which means that ghee has less lactose than butter.

Ginger

Hot, fragrant spice. Used as a flavouring mainly but can be found chopped, powdered, preserved or candied.

Goat

A domesticated animal. The flesh of this animal can be eaten.

Goat's Milk

Milk from the animal.

Goose

A waterfowl bird in the family Anatidae. The flesh of the bird is widely eaten.

Gooseberries

Small and firm but sometimes ribbed and translucent, gooseberries are a unique little plant-based food growing on relatively small, thorny bushes

Grapefruit (Yellow)

Large, round citrus fruit with edible flesh.

Grouse-meat

Grouse is a medium to large game bird with a plump body and feathered legs. The breast of young grouse is tender, with a mild gamey taste. The legs and the rest of the bird have a more pronounced gamey flavour.

Guava

A common tropical fruit.

Halibut

Northern marine fish, eaten worldwide.

Hazelnuts

Hazelnuts are sweet-tasting with a cream-coloured kernel that is small and round, with a pointed tip. Its thin, dark brown skin is faintly bitter, so some people like to remove this before eating.

Herring

Small, silvery fish. Widely eaten.

Honey

Sweet, sticky liquid made from nectar regurgitated by bees.

Honeydew Melon

Popular variety of melon with yellow skin and edible, white flesh.

Horse - meat

Flesh from a horse.

Horseradish

Root vegetable used as a spice, most commonly used as a sauce.

Iceberg Lettuce

A type of lettuce.

Jackfruit

Jackfruit is the largest fruit of all trees; reaching as much as 55 kg. The immature fruit (unripe, commercially labelled as young jackfruit) has a mild taste and meat-like texture that lends itself to being a meat substitute for vegetarians and vegans. The ripe fruit can be much sweeter (depending on variety) and is more often used for desserts.

Kefir

Kefir is a fermented milk drink similar to a thin yoghurt that is made from kefir grains, a specific type of mesophilic symbiotic culture.

Kiwis

Edible fruit with hairy skin and green flesh.

Lactose

This indicates intolerance to lactose found within dairy milk.

Lamb

Flesh of a young sheep.

Lamb's liver

The liver of the animal. Widely eaten.

Leek

Edible plant, eaten as a vegetable.

Lemons

Yellow citrus fruit with fragrant acidic juice. Edible flesh.

Lentils

High protein puise.

Lobster

Large crustacean, flesh eaten cooked.

Macadamia Nuts

Edible nut from the macadamia tree.

Mackerel

Frequently eaten fish. Greenish-blue in colour.

Maize

This is corn. It is used in products such as; corn flakes, polenta, tortillas.

Maize flour

Maize flour is the entire corn kernel milled into flour.

Mango

Fruit with edible flesh. Often eaten and used in cooking.

Maple Syrup

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.

Millet

Millet can be used as a traditional cereal, and can also be used in porridge, snacks, and other types of bread, as it is very high in starch, like other grains. It is also a very good source of nutrients, vitamins, minerals, and organic compounds.

Mint (Fresh)

An aromatic plant often used in cooking.

Mushrooms

Mushrooms are the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. They are frequently used in cooking.

Mustard

Hot tasting yellow paste. Eaten and used in cooking.

Oats

The common oat- a cultivated cereal grain, also known as general oats.

Okra

A vegetable also known as ladies fingers. Part of the mallow family.

Olive Oil

A liquid fat obtained from olives.

Onion

Pungent vegetable. Very commonly used in cooking. This intolerance does mean ALL onions. should be cut out of your diet.

Orange Juice

Juice made by squeezing the fruit.

Oranges - fruit

A citrus fruit. Round with orange skin and edible flesh.

Ox liver

The liver of the animal. Widely eaten.

Oyster

Edible mollusc with rough, hard shell.

Oyster sauce

Usually dark brown, a condiment made from oyster extracts

Palm oil

Palm oil is an edible vegetable oil derived from the mesocarp of the fruit of the oil palms.

Papaya

Tropical fruit with edible orange flesh.

Paprika

Red powdered spice used in cooking.

Passionfruit

A fruit that is known to be low in calories and high in nutrients

Peaches

Round stone fruit with juicy flesh- this is the fruit cooked.

Peanuts

Very commonly eaten nut. Eaten raw, also used in cooking.

Pear

A sweet fruit.

Peas

Small, round and green seed. Eaten as a vegetable.

Pecan nuts

Edible, smooth brown nut from the pecan tree.

Pepper (Black)

Dried fruit from the pepper vine family of Piperaceae. Used whole as peppercoms or ground and used in cooking for spice/flavour.

Perch-fish

Perch has moist, translucent, deep-pink flesh with no fishy odour. Cooked, the lean meat is white, with a mild, sweet flavour and firm but flaky texture.

Pheasant-Meat

Flesh from the bird. A natural, lean, hearty meat from this game bird, typically eaten in Britain.

Pig's liver

The liver of the animal. Widely eaten.

Pine Nut

The edible seed from various pine trees.

Pineapple Juice

Juice made by squeezing the fruit.

Plaice

Large, flat fish. Widely eaten.

Pomegranate Juice

Juice made by squeezing the fruit.

Pomegranates

A medium size fruit that contains many small red seeds that can be eaten.

Poppy Seed

Small seed from the poppy flower. Often used in cooking and baking.

Pork

Flesh of a pig.

Potatoes

Starchy plant. Very common food.

Pumpkin

Large orange fruit. Flesh used for cooking.

Pumpkin Seed

The seed of a pumpkin.

Quark

Quark is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional Quark can be made without rennet, but in modem dairies, small quantities of rennet are typically added. Other dairy is tested separately.

Rabbit-meat

Small plant-eating animal.

Raisins

A partially dried grape.

Raspberries

An edible soft fruit related to the blackberry, consisting of a cluster of reddish-pink drupelets.

Red Leicester

A similar cheese to cheddar, just a little more crumbly. Red in appearance

Rice - Brown

Small brown grains.

Rice - white

Small white grains.

Rye

A grass grown extensively as a grain, foods containing rye, include bread and crackers

Salt

A mineral commonly used for flavour

Sardine

Young pilchard, widely eaten.

Sea Trout

A type of trout fish

Seitan - vegan

Seitan is made from vital wheat gluten, the powder is simply rehydrated to form the gluten and then cooked. Seitan produced from wheat flour is a longer process. Seitan has a savoury taste, probably closest to bland chicken or a portobello mushroom. Seitan has a mild flavour on its own but can take on many more flavours from different recipes. I can be hot and spicy as in seitan "chicken wings" or savoury in a succulent Indian or Thai massaman curry.

Sesame Oil

Edible vegetable oil derived from sesame seeds.

Sesame seed

Oil rich seeds from the sesame plant.

Sheep's Milk

Milk from the Sheep.

Shellfish

Some crustaceans commonly eaten are shrimp, lobsters, crayfish, and crabs.

Shrimp

Small crustacean, often eaten.

Sole

Edible flat fish.

Soy sauce

A Chinese condiment made with soybeans used in cooking.

Soya

Includes all products made with the soya bean.

Spelt

A type of wheat, also known as dinkel wheat.

Spinach

A dark green leafy vegetable that'll make you stronger!

Squid

The meat is firm and white with a mild, slightly sweet, almost nutty flavour. Small fried squid are often firm and chewy.

Squirrel-meat

Squirrel tastes like a subtler version of rabbit, with some saying the flavour resembles a cross between rabbit and chicken with a hint of nuts. The meat is sweet, light in colour and finely textured. Ideal for casseroling or slow cooking, the haunches (back legs) provide the most meat.

Stilton

A blue-veined cheese known for its strong smell and taste

Strawberries-fruit

Edible, sweet fruit. Red with seed studded skin.

Sugar, Brown

Brown sugar is a sucrose sugar product with a distinctive brown colour due to the presence of molasses.

Sugar, white

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food.

Sunflower oil

Oil extracted by pressing the seeds of a sunflower

Swede

Large, yellow fleshed root vegetable.

Teff-vegan

Teff is a fine grain, about the size of a poppy seed, that comes in a variety of colours, from white and red to dark brown. Teff can be used to make bread, pancakes, porridge, cereal and other baked goods that use flour.

Tempeh - vegan

Tempeh or tempe is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh has a much stronger flavor than tofu. I's savoury and nutty, and many people describe it as having an earthy, mushroomy taste.

Tomato

Red fruit. Eaten as a vegetable in salads and used in cooking.

Trout (Brown)

Freshwater fish, often eaten.

Turkey - meat

Flesh from the bird.

Turnip

A root vegetable, purple and white in colour.

Vanilla

Substance from vanilla pods. Often used as flavouring.

Veal

Flesh of a baby calf.

Venison

Flesh from a deer.

Walnut

Edible seed eaten raw or used in cooking/baking.

Watermelon

Edible variety of melon with green skin and red flesh.

Wheat, ground

The cereal grain in its ground form

Whitefish

Common name for several species of fish - including cod, haddock, hake and pollock.

Yeast

Type of fungus used in making alcohol and baking.

Yogurt

Also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures.