Nutmeg is the kernel of a fruit similar to an apricot, and is wrapped in a scarlet leathery lace or aril of mace. Nutmeg is the hard kernel which needs to be grated. Mace has a quite distinct and different flavour from nutmeg.
A type of melon. It is small and spherical with a netted surface over a grey-beige skin. It has a small central cavity which is filled with a mesh of small seeds. The flesh is orange and has a refreshing flavour.
A small variety of golden russeted eating apple first recorded in 1920 but likely to be much older. This late-season variety is harvested from early October in South-East England and is at is best from November to January.
Shiitake mushrooms, which may be grilled or used in soups and stews. In Russia they are frequently pickled.
Honey mushroom. Honey fungus. They should always be well cooked.
Beefsteak mushroom. A mushroom which grows on oak and horse chestnut trees in the form of a red fleshy mass resembling a steak shaped like a tongue, with a sticky surface. It can be sliced and fried like liver, or eaten raw with green salad. It should be cut into thin strips, soaked in salted water.
Oakwood is an Irish version of Cheddar which is smoked. The Five Mile Creamery in Co Tyrone say that their finest cheddars are selected to become Oakwood, after maturing for up to 6 months. Oak logs are sustainably foraged from the local Forest of Caledon and are slowly smouldered to release rich plumes of aromatic smoke that are slowly drawn over each wheel to impart a gentle smokey flavour and robust aroma. The blend of creamy nutty cheddar and rich oaky smokiness penetrates to the heart of the cheese and is unique to each wheel. It comes in 2kg wheels or in 167 g wedges.
