Glossary of food terms: S

Semolina

A coarse pale-yellow flour ground from hard durum wheat used to make traditional pasta. Semolina can also be used to make pizza, bread and gnocchi and is added to biscuits to give a lovely texture. The term also refers to a British milk pudding of the same name. The semolina is cooked slowly in milk and sweetened with sugar. It can be served like porridge with a spoonful of honey or jam stirred through or topped with fresh or dried fruit.

Semolina isn't widely available but some supermarkets and health-food shops stock coarser varieties (sometimes labelled 'pudding semolina').

• Lemon and passionfruit shortbread biscuits
• Savoury semolina cake
• Individual strawberry shortcakes