Cherry pepper. Round red or green chillis which are usually sweet and mild but can sometimes be hot. Popular in the Balkans, where ithey are frequently pickled. They are handy to add to soups and stews. Heat = 1-2.
Cherry pepper. Round red or green chillis which are usually sweet and mild but can sometimes be hot. Popular in the Balkans, where ithey are frequently pickled. They are handy to add to soups and stews. Heat = 1-2.
A small red or yellow cooking plum, usually found on hedges, with juicy yellow flesh. It is most often used for stewing and bottling.
Cherry tomatoes are small, usually flavour-packed cherries which grow on vines. They make excellent salad tomatoes, being wonderfully sweet and a counter to bitter green leaves. They can be a bit of nuisance in cooking as there is more skin to flesh ratio and they can be too juicy.
Chervil is a feathery plant resembling cow parsley, the leaves of which can be used in salads and vegetable dishes. The flavour is similar to parsley, with a slight taste of aniseed. Seed sown in February will produce chervil through the summer, while that planted in August will provide a crop in winter but it does not tolerate frost. If it becomes dry or hot it will bolt.
Atlantic rock oyster. A variety of oyster up to 15 cm (6") in length found on the American side of the Atlantic. Unlike many oysters this is usually cooked, served on the half shell. This is because it is quite a fatty oyster, particularly when large, which is improved by cooking. All down the eastern seaboard the Atlantic oyster is called after the area in which it is found, e.g. the Long Island oyster, Chesapeake Bay oysters and so on. The best known is probably the bluepoint.
An ancient, mild, crumbly, pasteurised cow’s milk cheese with a slightly tangy, salty flavour. It is naturally white, but some is coloured with anatto and termed red. It is possible to obtain farmhouse Cheshire and delicious Cheshire Blue. It was made predominantly in Whitchurch, close to Northwich, the site of salt mines. The meadows near the salt mines may have helped to give the cheese its distinctive flavour. Recorded in the Domesday Book.
