The Cotswold region has been greatly influenced by its association with its sheep. Medieval wool towns thrived, wealthy wool merchants built grand houses and also beautiful 'wool' churches, complete with memorial brasses depicting the merchants and hinting at the source of their substantial wealth, their great sheep.
A skimmed milk, curd cheese where the curds form into lumps. They are then washed and coated with thin cream. It is white and lumpy with a mild flavour.
A traditional English loaf made with a large round of bread with a "topknot" of a smaller round. Notoriously difficult to make.
A traditional British dish, with many variations throughout the world, in which minced (US: ground) beef, frequently left over from the 'Sunday joint', is seasoned and mixed with onions and then topped with mashed potato and baked. The surface of the potato is usually roughed up with a fork, drawn up into little peaks which blacken during the baking. Modern versions are likely to be much more elaborate and tasty. Not surprisingly, shepherd's pie is made with minced lamb.
A variety of cooking apple raised by Mr Robert Norman of Cottenham in Cambridgeshire some time before 1924. It is a a round apple with light red flushing over golden yellow. One of its antecedents is Dumelow's seedling. It cooks to a lemon-coloured purée. This is a late-season apple variety which is harvested from mid-October in South-East England, is stored and is at its best from November to March.
Firm-textured bean curd which is strained through a cloth and then pressed, which gives it an irregular pattern.
