The Conference pear was developed in England, unlike most pears which come from France, during the 19th Century. This is a long, tapering pear, the skin green with brown russeting. The flesh is very juicy and sweet with a firm, sometimes grainy texture. It is an excellent all-purpose pear which keeps well, right through to March or April. This hardy pear does well if picked a little early and ripes indoors. Fruits are ready from mid-September.

The crustaceans and fish which form the diet of the conger eel or sea eel contribute to its own good flavour. It is usually sold in steaks. It has few bones and good firm flesh with excellent flavour. The neck end has a better ratio of flesh to bone so is better for cooking as steaks, whereas the tail end, which is bonier, makes a useful addition to soups and stocks. It may grow as long as 8 ft in length, though smaller ones are considered to have better flavour. The ones in the photograph are just about recognisable from their elongated heads.

Congo Blue is a variety of potato which shows blue when cut and becomes mauve mash.

Pigeon pea or Angola pea. This is actually a bean but is called a pea because of its size and shape.

A method of roasting coffee beans which results in very dark and almost burned beans, a combination of Santos and Honduras. Good for espresso coffee.