A red flushed blushed, sweet, perfumed dessert apple found in a field near Kidderminster and introduced commercially as Jackson's Seedling in 1868. It was renamed as Gladstone in 1883 and has the Royal Horticultural Society First Class Certificate. It is picked and eaten in late July to early August in South-East England as it has poor keeping qualities.
A coarse-cut pork sausage made with mustard, cayenne pepper, nutmeg and mace, leeks and Caerphilly cheese. They can be fried, grilled or baked in the oven.
These croquettes were traditionally made with Glamorgan, a crumbly, sheep's milk cheese which is no longer made. A modern version might use Caerphilly or Cheshire mixed with parsley and chives, rolled into small sausage shapes, dipped in egg and breadcrumbs and deep-fried.
A pale bronze haddock lightly smoked over peat, so it will only keep for a day or two. To smoke haddock, it is first gutted, cleaned and split before being brined and then hung up to drain. It is then smoked until it barely develops a straw colour at which it is removed. They darken after they process has been completed. Best cold with a squeeze of lemon and brown bread (US: wheat bread).
Samphire or rock samphire (an anglicisation of herbe de Saint-Pierre), sea bean, sea pickle, sea asparagus, glasswort. High in protein, it is a salty fleshy, fibrous plant growing in coastal marshes and at the edges of tidal pools, The texture is somewhat like that of asparagus, yielding but crisp.
A large, mid-season variety of deep red raspberry with good flavour from July to August. They are disease resistant and very heavy cropping.
