The smaller intestines, often of the pig. Sometimes filled with mincemeat or forcemeat and made into a kind of sausage. Usually prepared by frying or boiling. May sometimes be tripe.
A term used in gardening to describe potatoes and so on which have set shoots.Seed potatoes need to be chitted before they are planted.
A variety of eating apple, sweet and aromatic, with good keeping qualities which was raised by Mr Chivers at Chivers Farms in Cambridgeshire in the 1920s. It also cooks well, keeping its shape. It is yellow flushed with brownish red. This is a late-season variety which is picked from mid-October in South-East England and is at its best from November to January.
Chives are a member of the onion family. They grow in grassy clumps, and the leaves have a mild, peppery, oniony flavour which intensifies as the days draw out. One of the four fines herbes of classic French cookery. Often chopped and sprinkled on top of creamy soups.
A cherry tomato variety. It is an indeterminate variety which produces deep green fruits with brown shoulders. It is one of the Del series developed from Gardener's Delight by Lewis Derby of the Glasshouse Crops Research Institute. Exclusive to Simpson's Seeds.
In Spain the word 'chocolate' is likely to be a cup of hot chocolate, commonly drunk at breakfast. Otherwise, it is a product of cocoa beans which are fermented, roasted, shelled and ground to produce chocolate liquor. Cocoa butter may be removed from this to make cocoa. After refining for high quality chocolate, the various remaining types are 1) unsweetened chocolate containing only chocolate liquor and cocoa butter, used for cooking; 2) bittersweet chocolate with a small amount of added sugar; 3) semisweet chocolate, with just a little more sugar than bittersweet chocolate; 4) milk chocolate, with milk solids added to soften the intense chocolate flavour. If other fats are added besides cocoa butter, this decreases the quality of the chocolate.
A variety of chilli. Chocolate Beauty. That's what it is.
