The seaperch or small brown comber is a small, bony fish good fried, but may also be poached. Combers are generally bony fish with very good flavour, useful for soups.
The edible or brown crab measuring as much as 20 cm (8”) across. This is a beast with well flavoured, succulent brown and white meat. The brown meat of the edible or brown crab is held inside the carapace or shell, while the white meat is found, with a little effort, in the claws. The white meat consists mainly if muscle, while the much tastier brown meat is made up of digestive glands, effectively the liver or its equivalent, and reproductive organs. Amazing, but in the end not that surprising, how the liver of so many creatures provides such dense flavour. It is fished in the eastern side of the Atlantic, round northern European coasts rather than the Mediterranean but is available in markets not on the Atlantic. Because its flavour is so good it will usually be presented plainly dressed.
Browned, as a culinary term, means to be coloured with a flame or grill. This caramelises the surface of many foods, giving them a rich flavour.
White flour which is placed on a baking sheet and baked until it is pale tan in colour. Alternatively, flour which is mixed with fat or oil and cooked until brown before the addition of liquid when making gravy or a sauce.
Wholemeal flour. Wheat flour contains 80-90% of the dehusked grain. Part of the bran is removed but the wheat germ is retained.
Judas's ear fungus, often found dried. Dried or fresh they should not be fried, as they explode, but stewed with other ingredients.
The common hare. It is found across Europe and right through to East Asia.
