A sausage casing made from the large intestine of a pig or cow. The latter provides a larger bung. These are for large sausages of 5-10 cm (2-4 inch) diameter.

A fast-food favorite in Durban, South Africa. A quarter loaf of bread is hollowed out and filled with a choice of vegetable, fish or meat curries. There is a large Indian community in Durban and they have a great influence on the foods of that region, though, as Colleen Baker says, most things are called curry!

Water bird

The burbot is a fish with the appearance of an eel, in which manner it is cooked. It is a freshwater fish with a yellowish, elongated cylindrical body, speckled with brown and covered in slime. The burbot can grow to 1 meter (3 ft) in length. In France it is particularly abundant in the lakes of Savoy. Once caught it is skinned and then prepared in the same way as a lamprey or an eel. Its oily and almost boneless flesh is very popular. However, in France, it is primarily eaten for its enormous liver which is made into pâté or it is fried in the same way as calf’s liver.

Burdock is a large, herbaceous, dock-like plant common on uncultivated land. The roots are crunchy with greyish-white flesh and are prepared in the same way as salsify or asparagus. They should be cleaned but there is no need to peel them. They can be used thinly sliced or shredded in soups and stews. Young shoots and leaves are refreshing but slightly bitter and are used in soups or are eaten braised like spinach. Sometimes the larger leaves are used for wrapping butter or soft cheeses. In Japan burdock is cultivated.

An abbreviation for hamburger. It is used as a suffix for all sorts of horrid things, such as chicken burger, cheese burger and so on.

Sweet and well-flavoured, creamy variety of buttercup squash.

Cracked wheat. Bulgur. Hulled and parboiled wholemeal grain including the wheat germ.