Carob bean, dried and ground into a powder resembling and used as a substitute for cocoa and chocolate powder.
A variety of cooking apple believed to have come from Bath to a farm in Loddington, near Maidstone in Kent, by a young relative of Mr Robert Stone (hence Stone's) around 1820. It was taken up by Mr Lewis Killick, hence yet another name for this apple (Killick's). It cooks to a purée so is good for sauces but also mellow to become a decent eating apple. This mid-season variety is harvested from late September in South-East England and is at its best from October to December.
A firm, almost dry goat's milk cheese from Devon. This cheese was the winner of Cheese Lover's Trophy at the 1994 British Cheese Awards. It is also available with garlic and parsley.
A firm, almost dry goat's milk cheese from Devon. This cheese was the winner of Cheese Lover's Trophy at the 1994 British Cheese Awards. It is also available with garlic and parsley.
A firm, almost dry goat's milk cheese from Devon. This cheese was the winner of Cheese Lover's Trophy at the 1994 British Cheese Awards. It is also available with garlic and parsley.
A variety of yellow, russeted eating apple with red flushed blushed raised in Gloucestershire at Lodgemore in Stroud by Mr Cook around 1808 and then taken up by Mr Clissold who sold it as Clissold's Seedling. This late-season variety is harvested from early October in South-East England and is at its best from November to January.
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 loganberry is a large, tart cross between a raspberry and a blackberry.
