A good variety of fig for eating, where many varieties are dried. It has a nutty flavour and quite soft golden skin. This is the California version of the Smyrna fig, which was imported by a San Joaquin Valley grower.
A name for champ. Mashed potatoes, dulse (a seaweed) and plenty of butter. This dish was traditionally pounded.
The Camargue is Europe's most northerly area of rice production and is renowned for the long-grained, red rice grown there. It can be used in salads or in a type of rice pudding, or as any other long-grain rice would be used.
A truckle of creamy blue cheese made with cow's milk. It has a white paste with a beautiful blue vein and grey-blue rind. It is made by a family of cheesemakers in Garstang in Lancashire and then aged at the Cambridge Food Company premises. Affinage is usually 6-9 weeks, though it can develop for up to 3 months. This distinctive blue cheese is very palatable, mellow, creamy and incredibly moreish.
Bronze turkey, also known as the Norfolk Bronze, is a traditional turkey breed that came close to extinction but is enjoying a revival among specialists. It is a heavy breed of turkey, with plump, dark, tasty flesh. It is usually hung which improves its flavour. Visually similar to the American Mammoth Bronze in colouring as they share bronze plumage. Males weigh between 18 and 24 pounds, while females average 12 to 16 pounds.
