Peanut oil (US: groundnut oil). Oil extracted from peanuts. It has a high melting point and smoke point and is ideal for deep frying. It has 20% saturated, 30% polyunsaturated and 50% monounsaturated fat.
A variety of tomato originally from Debrecen in Hungary. When unripe it is marked with dark green stripes which become less visible as it ripens. It has an enormous yield.
An indeterminate variety of tomato which thrives under glass. It produces uniform, firm fruits which are produced early in the season.
Arbor Acres. These were developed in the UK as Black Rocks are oddly named as they are not black. They are a cross between a Plymouth Rock and a Rhode Island Red, having a black base colour with red markings.
A pale bronze haddock or whiting salted for two hours and then lightly hot-smoked over peat in less than an hour, so it will only keep for a day or two. It is gutted and the head is removed, and it is split before being brined and then hung up to drain. It is then smoked until it develops a straw colour. They darken after they process has been completed. It does not need to be reheated but it can be eaten hot or cold. It is probably best cold with a squeeze of lemon and brown bread (US: wheat bread).
