A popular dish in the Cotswolds, Kent, Suffolk and areas where many sheep had their tails docked at lambing time. The tails need to be scalded to remove the wool.
Small squares of plain sponge cake, dipped in melted chocolate and sugar and coated in desiccated coconut. Said to have been named after Baron Lamington, a popular governor of Queensland from 1896 to 1901.
The lamprey is an an eel-like, parasitic migratory fish usually caught in rivers but in this case found in the sea. It feeds on the blood of other fish. That blood is often used in enriching the sauces of the stews in which lampreys are usually cooked.
A soft, creamy sheep's milk cheese with blue veining and good flavour. Reminiscent of Roquefort. This was a Silver Medal winner at the British Cheese Awards.
The factory-made cheese is mild and flavourless, but it is still possible to obtain farm-made versions. These hard, pressed cheeses are made from raw cow's milk and result in a white to primrose yellow paste, depending on the age. Lancastrians claim that it was the original 'toasting cheese' and its consistency certainly lends it to cooking.
