Grey chanterelle. Fluted, trumpet-shaped, wild mushrooms with a ruffled edge, dark grey to black in colour. They are commonly found under pine, beech or birch trees from July until the first frosts and thrive in wet summers. They are usually sautéed in butter with chopped onions, but are not considered as tasty as the horn of plenty, which they resemble.
Asparagus pea. Winged bean. A thin, green, rectangular pod, the fruit of a leguminous plant with a flower similar to a sweet pea, eaten young in the same way as mange-tout. Nothing whatever to do with asparagus bean.
Capers. The pickled flower buds of the white-flowering, low-growing caper bush which grows around the Mediterranean on rock faces exposed to the sun. They are usually pickled in vinegar or salt. They are particularly popular in sauces with fish but also served in other savoury dishes.
Cardamom cake. This is a rich cake flavoured with cardamom and with raisins, almonds and mixed peel.
