Crayfish. Spiny or rock lobster. Langouste. A salt water crustacean, not to be confused with freshwater crayfish.
Dublin Bay prawns. Norway lobsters. These are like small, elongated lobsters, pale pink when cooked, with long, narrow claws and a delicious flavour.
Lovage. A large unwieldy herb. Pick the stems off the leaves, tie them and hang them to dry for about 3 days. When crisp, crumble the leaves and store. Good in hotpots. Lovage seeds are used mainly in Indian cooking, and are from a plant of the caraway family. The greenish-brown seeds are a little larger than celery seeds and have a strong aroma of rather coarse thyme. Oregano can be substituted.
Russula integra. A good edible mushroom with pinkish brown colour.
