A name in northern England for Dumelow's Seedling or Wellington, an old variety of cooking apple raised in the late 1700s by Richard Dumelow, after whom this apple was originally named. It was renamed Wellington in 1819. Mr Dumelow was a farmer near Ashby-de-la-Zouche. It cooks to a creamy purée and is traditionally used in making mincemeat. This is a late-season apple variety which is picked from early- to mid- October in South-East England and is at its best from November to April.

This bonito is not the classic, shiny, striped bonito much used in Spanish cooking, but the much rarer bonito found on the North African coast.