Cabbages are an enormous group of plants which includes eight main types; spring, summer, autumn (US: fall), Savoy, Savoy hybrids, January king, white winter and red. These can vary from tight balls of shiny, tough leaves from white to red, or the crisp, veined leaves of Savoy cabbage through to floppy, dark green cabbages with long, pointed leaves. The latter are high in folic acid. All varieties of this versatile vegetable may be pickled or stewed, boiled or brasied, steamed or fried and white varieties are often served raw in salads or fermented, as in sauerkraut.
A small, rennet-free, fresh cow’s milk, double cream (US: heavy cream) cheese. It is made by Highland Fine Cheeses and is a mild, smooth cheese which is rolled in toasted oatmeal.
Prickly pear. The delicious but risky fruit of a cactus. The sweet, juicy flesh ripens from green to a deep apricot-pink colour. It is sensible to use leather gloves when dealing with these fruit as they are covered in fine, penetrating prickles. They are normally eaten raw but can be cooked, with the edible seeds becoming hard with cooking.
Cactus or prickly pear is the delicious but risky fruit of a cactus. The sweet, juicy flesh ripens from green to a deep apricot-pink, deep rose, or even near violet in colour. It is sensible to use leather gloves when dealing with these fruit as they are covered in fine, penetrating prickles. They are normally eaten raw but can be cooked, with the edible seeds becoming hard with cooking. The juice, while refreshing and cooling, should be injested in small amounts as some people may experience chills and cramps in reaction to the cactus juice.
