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Walnut
A popular nut with a distinctive brain shape. Walnuts are used in sweet and savoury cooking, and are good pickled and served with cheese. They can also be used finely chopped with sweet dishes or roughly chopped with salads and stir fries. Best stored whole with shell on.
Welsh rarebit
A British speciality consisting of a slice of toasted bread covered with a mixture of cheshire or cheddar cheese melted in pale ale with English mustard, pepper and sometimes a dash of Worcestershire sauce. This is then grilled and served very hot.
Whelk
A marine snail often eaten direct from the shell. Cooked for 10 minutes in salted water, whelks are eaten with bread and butter.
Whipping cream
Cream with a fat content over 35 per cent, the minimum amount necessary to allow it to stay firm once beaten. Single cream doesn't contain enough butterfat to thicken when beaten: it's the fat globules that trap whisked air, creating the characteristic foam and texture of whipped cream.
White sauce
The basis of many other sauces, made from flour, butter and milk. Smooth, slightly thick consistency, which is basically tasteless.
Whiting
White sea fish, a member of the cod family, best bought fresh. Good for fish cakes and mousse.
Worcestershire sauce
A thin, spicy dark brown sauce originally from an Indian recipe. Used to flavour stews and casseroles, as a condiment and in drinks.
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Alan McColm is QFOL's Restaurant Critic and Travel reviewer. Alan is working all over the country ... more
