Chinese preserved eggs. Eggs are covered with lime, salt and ash and buried in shallow holes for 100 days. They are then served uncooked with a sauce of soy sauce and chopped ginger.
A small variety of chilli which is almost lobed and ripens from green to yellow.
A dwarf cherry tomato variety suitable for baskets and tubs.
A variety of red cherry tomato. Prone to cracking.
A variety of large green cooking apple flushed blushed with red, possibly developed in Cleveland in 1807 but later moved from Yarm to Colchester in Essex by Mr J Tann in about 1986. This late-season variety cooks to a sharp purée and is harvested from early October in South-East England and is at is best from October to January.
An indeterminate variety of tomato grown outdoors where it produces small orange fruit.
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.
Mint is a widely used herb with wonderful citrus, lightening flavours. Although fresh mint leaves are preferred if available, they do dry well. Bowles mint is the common mint which grows too prolifically in many people's gardens but which has a good clean apple-cum-spearmint flavour. Mint leaves are often used in teas and tisanes, as well as making an excellent accompaniment to pulses in chickpea dishes and the like.. In Middle Eastern cuisine, mint is used on lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively. Mint is an essential ingredient in Touareg tea, a popular tea in northern African and Arab countries.
