A variety of dark maroon, very sweet eating apple raised by Mr William Ingall of Grimoldby in Lincolnshire around 1930. This early-season variety is harvested from late-August in South-East England and does not store well.
Ink caps are a species of mushroom which includes the edible shaggy ink cap. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
A tiny, fresh goat’s milk cheese with wonderful flavour from Staffordshire. This cheese was Supreme Champion at 1994 British Cheese Awards.
A tiny, fresh goat’s milk cheese with wonderful flavour from Staffordshire. This was Supreme Champion at the 1994 British Cheese Awards.
A name for school prawns. Other prawns may be sold under the name of school prawns, in particular bay prawns and Endeavour prawns. However, they are most commonly Metapenaeus macleayi, which is translucent (looking grey when heaped up in the market) with green or brown speckling. They are usually around 8 cm (3") in total body length. They are fished in sandy bottoms near river mouths.
Beef cut. The chuck or shoulder quarter is large and can yield a number of different cuts, of which this is one. Also available are chuck tender, blade pot roast or boneless shoulder steak, chuck short ribs, arm pot roast and Boston cut. These are less tender cuts than the prime loin and rib cuts but are nevertheless particularly tasty when cooked well. A moist heat is required, which makes all these cuts suitable for braising and pot roasting, as well as casseroling.
Beef topside. A lean, boneless joint from the top of the long muscle which runs down the inside of the hind leg. Inclined to dryness, as has no marbling. It is better for braising and pot roasting than roasting. Ideally it should be carved and served after the joint has completely cooled. Sometimes fabricated into round steaks and Hugh Fearnley-Whittingstall uses it for making bresaola.
