A long, brick red chilli with slightly wrinkled skin. It is medium hot and quite sweet with good flavour.
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In the New Orleans tradition, the king cake is usually baked from Danish-dough that is braided, baked in a circular shape, and covered with poured sugar topping decorated in the Mardi Gras colors of purple (signifying justice), green (signifying faith), gold (signifying power). Closely associated with the Carnival Season these cakes are consumed and sold between the weeks of Christmas and Fat Tuesday. Cakes can also be found filled with cream cheese, fruit, or praline fillings. A tiny plastic baby is usually hidden within the cake and the finder of this trinket must continue the festivities by offering the next cake.
A method of roasting coffee beans, nearly as dark as continental roast but with more subtle flavour.
New potatoes are, in general, common or garden potatoes which are dug early in the season. Clearly there are some varieties which are best as new potatoes and so are routinely planted for early harvesting. However, you may find Maris Piper new potatoes early in the season before the main crop Maris Pipers arrive. All new potato varieties are grown from seed rather than from tubers. Unlike old potatoes, new potatoes can be stored in the fridge.
A name for Lucombe's Pine, a variety of yellow, russeted eating apple raised around 1800 by Lucombe Pince & Co of Exeter in Devon. This mid-season variety is harvested from nid-September in South-East England and is at its best from October to November.
A common, large, late-season, green Victorian cooking apple with red flush, with solid, sweet flesh, found growing on the thatch of the Hardinge Arms in King's Newton in Derbyshire by the innkeeper, Mr Taylor around 1870. It was introduced commercially in 1887 by JR Pearson, a nursery in Nottingham. It received the Royal Horticultural Society First Class Certificate in 1887 and the Award of Garden Merit in 1993. It is though that it might be a cross between Dumelow's Seedling and Blenheim Orange. This variety cooks to a purée and is good in salads as it keeps its colour. is a very good keeper. This late-season variety is harvested from mid-October in South-East England and is at is best from November to March.
