A medium-sized cooking apple with yellowish-green skin first recorded in 1899 and raised in Emneth, near Wisbech in Cambridgeshire by Mr W Lynn as a cross between Lord Grosvenor and Keswick Codlin. It was awareded the Royal Horticultural Society First Class Certificate in the same year. The greenish-white flesh cooks to down to fluffy purée. This is an early-season apple which is harvested from August in South-East England and is at its best from August to September.
A fish from the tropical waters of the Indo-Pacific, related to sea breams with similar, generally white flesh. It is a popular fish with the Afro-Caribbean community in the UK and may be steamed or baked. Steaks can be grilled or fried. This fish has a perch-like head, long and sliping and the cheeks have no scales.
Alexander. A variety of good-looking, large, red-flushed blushed, dual-purpose apple with white flesh from the Ukraine, known in the 1700s. It was introduced commercially into England in 1805 by James Lee of a nursery in Hammersmith and sent on to Massachusetts in 1817. Cooks to a lemon-coloured purée. This mid-season variety is picked from mid-September in South-East England and has poor storage properties though may be eaten until late October. In the United States it is picked from August. Many apples were taken from Russia to various northern parts of the world in the early 1800s to see if they would be cold hardy.
Larger than ordinary lychees, these don't have the sickliness of the commoner varieties.
A light-textured and juicy, waxy American dessert apple with crisp, green flesh and deep, almost solid red flushed blushed skin. It was raised by RD Way at New York State Agricultural Experimental Station in Geneva in 1945. It is a cross between McIntosh and Delicious which was introduced commercially in 1966. This late-season variety is picked in early- to mid-October in South-East England and has good storage properties being at its best from November to December, while in the United States it is harvested from mid-September to early October. Like a lot of juicy apples, it is good for cider-making.
A hybrid tomato with plump, egg-shaped, crimson fruits weighing around 100 g (4 oz) which ripen early and have a long season. They are good for eating fresh from the vine, in salads or in sauces. Indeterminate with good disease resistance.
A variety of cooking apple raised by Charles Ross at Welford Park, Newbury in Buckinghamshire and recorded since 1906. It was awarded the Royal Horticultural Society Award of Merit in 1906 and is probably as a cross between Warner's King and Northern Greening. In 1908 it received the Royal Horticultural Society First Class Certificate. It retains its shape on cooking. This late-season variety is harvested from early- to mid-October in South-East England and is at its best from December to April.
Endive is a species of chicory used as a slightly bitter salad green, with broad, relatively flat, pale leaves and a relatively mild flavour.
There are one or two foods that fill me with dread when it comes to translating them. Halibut and turbot, sole and flounder, chicory and endive. These are the worst. To start with, the Brits and the Americans are diametrically opposed in what they call endive and what they call chicory. So, if I am working with an American reference that says 'endive' then, to the Brits, it is chicory. To avoid the inevitable confusion that arises I record this as "Chicory (US: endive)" which should help. However, this is all made doubly complicated by the fact that most of the different types of endive/chicory come under the same Latin name: Cichorium intybus L.
