There are several fish which are called butterfish. This one is a small, striped eel-like marine fish. It also describes a freshwater fish and, more commonly, an oily seawater fish. Also a fish of Australian waters better known as a mulloway.

There are several fish which are called butterfish. This one is a deep-bodied freshwater fish with greyish skin. Also a large silver fish of Australian waters better known as the mulloway. It also describes an eel-like fish and, more commonly, an oily marine fish, which is apparently called the butterfish because it is very slippery.

A small sponge cake. The top is cut off like a lid and that lid is then cut in half. The space on the top of the cake is filled with butter cream and the two semicircles of sponge placed into it to resemble wings.

A double chop taken from the saddle or neck of lamb.

Buttermilk is soured, fermented cow's milk. Traditionally, buttermilk was the low fat, sour liquid residue from the cream which has been used for butter-making after churning, which is why some people think of it as ‘whey’. Its sourness is due to lactic acid. Nowadays this is known as ‘traditional buttermilk’ as modern methods create ‘cultured buttermilk’ by adding Streptococcus lactis to skimmed milk. ‘Bulgarian buttermilk’ is made with Lactobacillus bulgaricus and is more sour. Buttermilk does differ from place to place, so it is worth trying to find out how it is produced locally if you have an interest in these things. If you were hoping to use buttermilk in a recipe for bread but there is none in the fridge, you can add a teaspoon of lemon juice or white vinegar to each 250 ml of fresh milk as a substitute.

A soft fresh cheese made from the curds of buttermilk. It resembles cottage cheese but it has a finer grade.

A pie from the American South with a filling made with buttermilk, eggs, butter, flour and sugar flavoured with nutmeg, vanilla and lemon juice. It is similar to chess pie.