A name for Minshull's Crab, a variety of large green cooking apple streaked with red, grown in a village of the same name in Cheshire and recorded in 1777. This late-season variety is harvested from early October in South-East England and is at is best from November to March.
A traditional stew made with middle neck and shin of lamb, taken off the bone. The meat is cooked very slowly over a long period of time with onions and with a topping of thinly sliced potatoes.
Land cress, as opposed to watercress is a dark, peppery leaf vegetable providing salad leaves in winter. It is similar to watercress in appearance, though a little lighter and more peppery in flavour.
A barrel loaf baked in a special ridged tin so that it is marked, like a caterpillar with short segments, all down its length for ease of slicing.
A breed of pig with a thin coat of fat, a broad back and massive thighs, good flavour and fat-to-lean ratio.
A large, round variety of cooking apple which is green with crimson streaks and cooks to lemon yellow purée, making it good for sauces and is also used for juice. It was raised by Thomas Squire of Berkhampstead in Hertfordshire some time before 1841, probably as a cross between Russet Nonpareil and Dumelow's Seedling. John Lane was the man who introduced commercially it around 1850 and it received the Royal Horticultural Society First Class Certificate in 1872 and the Award of Garden Merit in 1993. This apple was originally called Victoria and Albert to commemorate the day when they called at a local hostelry to change horses. This late-season variety is harvested from mid-October in South-East England and is at its best from November to March.
