A Cambridgeshire variety of irregular, red tomato.
A variety of eating apple raised in Histon by John Chivers on Chivers Farm in Cambridgeshire and recorded in 1883. It is a yellow apple striped with red. This mid-season variety is harvested from late-September in South-East England and is at its best from October to December.
One of the many names of flat, griddled corn meal cakes. This one is reputed to have got its name from being fried over an open fire on the greased blade of a hoe. They are made from corn meal and water mixed to a thin pancake batter texture and fried until golden.
A sausage casing made from the large intestine of a pig. These are for large sausages of 5 cm (2 inch) diameter.
The hogfish is a large wrasse of the western Atlantic with a piggy face. The meat is of high quality with a firm white consistency and flavoured by its own diet of molluscs, crabs and sea urchins.
Rascasse. There are various rascasses, varying from red to a mixture of greens and browns and in size from 25 to 50 cm. They can be recognised by their large heads and fan-shaped fins. The fins and the operculum are spiny. It can be eaten fried or in soup. They are all used in bouillabaisse, but the red rascasse may also be baked, providing firm, white flesh.
Meat from a sheep from 1-2 years in age. Very good for dishes which cook for a long time and have strong flavours, such as curries. The transition from "lamb" to "hoggett" is said to happen at around a year with the setting of the second teeth. The transition from "hoggett" to mutton is less clear, though mutton is generally said to be animals of around 3-4 years.
