Red-legged partridge. It is commonly roasted with cabbage or braised in chartreuse.
A method of serving food by arranging all the food for all the courses on the table simultaneously. Antoine Carême was particularly famous at the Brighton Pavilion for the most luxurious, artistic and mountainous displays of food. When we have lots of people gathered round our huge table for a meal, we are inclined to serve multiple dishes and lay them all out so that people can select the things they do like or, as is sadly often the case, avoid the things they don’t!
Fruits freshly picked are rarely obtainable but worth the effort. This expression is sometimes simply used to indicate that fruit is not tinned or frozen, so that a 'fresh fruit salad' in one place might be a sad concoction of flavourless items, whereas somewhere else it will wake you up with a jolt of gorgeous taste.
Provençal olive oil made from Picholine, Beruguettes, Grossane, Salonenque and Beldi olives, with a lightly grassy aroma with lemony overtones and a very sweet and fruity taste. It has a surprisingly peppery kick and a smooth aftertaste. It is a mild and versatile oil.
The freshwater bream is similar to carp and found in pools and slow rivers. It is 30-60 cm (12-25 inches) long and has a greenish-brown back. Its sides and belly are grey with shiny gold spots. Its flesh is soft, somewhat tasteless and full of bones and can have a silty, muddy flavour. It is used for matelotes (fish stews) and braised dishes, as is carp. Only large river bream are used.
Freshwater catfish. A relatively flavourless fish with slightly slimy skin and a broad flat head with whiskers.
Yellow-green to red chillis grown in California and Kenya. Conical and chunky they are quite hot with thick flesh. Suitable for grilling.
A variety of chilli that is almost flower-shaped (thought I think the one on the right looks like a dog lying down and wagging its tail) and ripening through orange to red.
