A hard sheep's milk cheese made from raw milk with hard, polished natural rind. This was a Silver medal winner at 1995 British Cheese Awards. It is also available with chives or with fresh peppercorns.
A variety of russet eating apple raised by Mr Wilson, the head gardener to the Duke of Devonshire in 1835, at Holker Hall in Cumbria. It is a late-season apple harvested from mid-September in South-East England and is at its best from January to March.
A large yellow peach flushed with crimson, with very juicy pale yellow flesh and refreshing flavour.
Duke of York is a red-skinned potato with pale yellow flesh. Can be treated as a new potato.
A name in Northern Ireland for dulse, a reddish-brown or pale purple seaweed sometimes cooked in the same way as spinach. Found all round the Atlantic coast. Because of its salty tangy flavour it is ideal with a bland dish such as potatoes. Can also be eaten raw in salads with vinaigrette.
Dulse is a reddish-brown or pale purple seaweed sometimes cooked in the same way as spinach. Found all round the Atlantic coast. Because of its salty tangy flavour it is ideal with a bland dish such as potatoes. Can also be eaten raw in salads with vinaigrette.
An old variety of cooking apple raised in the late 1700s by Richard Dumelow, after whom this apple was originally named. It was renamed Wellington in 1819. Mr Dumelow was a farmer near Ashby-de-la-Zouche. It cooks to a creamy purée and is traditionally used in making mincemeat. This is a late-season apple variety which is picked from early- to mid- October in South-East England and is at its best from November to April.
