HACCP – Hazard Analysis Critical Control Point: a food safety self-inspection system
haddock – white-fleshed sea fish
haggis – traditional Scottish dish made by combining sheep’s ‘pluck’ (heart, liver and lungs) with onion, oatmeal, suet, spices, soaked in stock and then boiled in the sheep’s stomach. Vegetarian haggis are now also available.
halibut – large white-fleshed flat fish from the sea
halloumi – (Greek) white cheese which originates from Cyprus
hanger steak – (US) a flat cut of beef from the lower belly. Known as “skirt” in the UK or “onglet” in French.
harissa – (Arabic) pungent chilli paste used in North African and Middle Eastern cooking
harusame – Japanese transparent, rice-flour noodles
hazelnut – edible nut of the hazel tree. Also known as cobnuts or filberts
hoisin – Chinese sweet and salty sauce made from soy, flour, vinegar, garlic, sesame, salt and pepper
hollandaise – classic French sauce made from an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and pepper.
homard – (French) lobster
homardine or sauce homardine – (French) white wine sauce finished with lobster, butter and garnished with diced lobster
honey – natural sweetener made by bees from the nectar they collect from flowers
honeycomb – a brittle toffee made from sugar, syrup, and bicarbonate of soda. Also known as cinder toffee or puff candy.