I am afraid I have no details yet for this apple. Please e-mail us at queries@whatamieating.com if you can help.

A variety of green eating apple flushed blushed with red, raised by Haywood of Worcester and introduced commercially some time before 1888. It received the Royal Horticultural Society Award of Merit in 1892. This late-season variety is harvested from mid-October in South-East England and is at its best from November to February.

A burger bar which took over the world. To quote from their website "Is the world's leading food service retailer with more than 30,000 restaurants in 119 countries serving 47 million customers each day". I suppose it depends on your definition of 'leading'. The first one in the UK was opened in 1974.

First developed in Canada, a good apple for making apple sauce, baking and pies. With its white, juicy, crisp, aromatic flesh, slightly tart flavour ripening to a mild sweetness, this is also an excellent eating apple which is bright deep red with some green russeting. It was discovered by John McIntosh at Dundela in Dundas County in Ontario around 1811. It doesn't do particularly well in the UK. This mid-season variety is harvested from late September in South-East England and is at its best from October to December. I have always found them rather woolly.

Large white field mushroom, with a cap anything from 5 (2") to 15 cm (6") in diameter.

The meagre or croaker is a curvaceous but rather dull fish of the same family as the drum or umbrine. The male fish is able to make a croaking noise, hence its name. It resembles a large sea bass with a gold-coloured throat and is a common fish in the Mediterranean.

The staple dish of most of Africa. A porridge made with coarsely ground corn, boiled until it has thickened but before it has reached the stage of becoming sadza. Other foods may be added to give flavour and interest to the dish. These include peanut butter, sugar, milk and some people even add bread.