Glossary of food terms: H

Halibut

By far the largest of all flatfish, halibut is available mostly in steaks, fillets and cutlets. Its firm, meaty white flesh has a delicious flavour but, as it can dry out quite easily, it needs careful cooking and is probably best prepared with plenty of liquid, such as melted butter or olive oil for basting, and served with a sauce. Allow a 200g fillet or steak per person. If you can't find halibut then turbot is a suitable substitute. Cook until the flesh has turned opaque and is just starting to flake.

Read more about flatfish in our Cook's Guide.

• Baked halibut fillet with watercress crème fraîche sauce
• Roasted halibut on a spring onion rosti with sorrel beurre blanc
• Halibut with lychee, cashew nut and miso salad