A soft cake traditionally made of oatmeal and molasses which originated in Northern England. Often associated with Yorkshire, particularly the Leeds area
Russule or charcoal burner, a mushroom that closely resembles other bitter, indedible ones.
Parsley in the UK was traditionally the curly variety, bright emerald green with frizzy, almost crunchy, leaves. The European flat-leaved parsley has now almost entirely taken over, having better taste and texture. In general, assume foreign names for parsley to refer to flat parsley unless otherwise stated. Parsley in either form is a wonderfully useful herb, great with everything from fish to beef, finely chopped into sauces or added to stews, scattered across the top of dishes just before serving. Parsley to be harvested from midsummer to spring should be sown in early spring, while sowing in July will provide parsley until October through to the following summer.
Looking like a small parsnip parsley root has an intense aroma and taste like a cross between parsnip and celeriac. The flavour is quite strong and, like celeriac, it can be sparingly and advantageously used in stocks and stews.
The parsnip is a pale-coloured root vegetable, regarded by many to be animal fodder, but actually a versatile vegetable with sweet flavour which, like potatoes, can be roasted, mashed with other winter vegetables or boiled.
