A variety of yellow eating apple striped and flushed with red, arised by Mr WP Seabrook of Boreham in Essex as a cross between Worcester Pearmain and Rival. It was subsequently introduced commercially in 1938. This mid-season variety is harvested from late September to early October in South-East England and is at its best from October to November.
Pearl barley is grain which has been hulled and milled until it resembles small polished pearls, to remove part or all of the germ and bran, but retaining its endosperm. It comes in three sizes, coarse, medium and fine. It is used mainly in soups, stews and broths.
Pearl millet is also known as bulrush millet. After rice and wheat this is the most important grain crop of India. It is used to make flour which is often used in the making of poppadums. Two types of millet are available, bulrush or bajra bajra (pearl millet - Pennisetum typhoideum) and finger millet (Eleusine coracana).
Pearl or cocktail onions are button onions, small onions picked at an early stage, white and translucent. They are commonly used for pickling and in dishes requiring small onions such as beef bourguignonne.
A variety of apple which is sweet and delicate. This handsome yellow apple is streaked and blushed with red is prone to mildew. It cooks well and ends up with the same frothy consistency as bramley, but with more sweetness. It is also used in salads as it does not lose its colour quickly. It was raised in the 1850s by Mrs. Peasgood when she was a child in Grantham. She took it with her to Stamford and it was later introduced by Mr Thomas Laxton, being awarded the Royal Horticultural Society First Class Certificate in 1872 and the Award of Garden Merit in 1993. It is grown in France and the Low Countries as Sans Pareille de Peasgood. This mid-season variety is harvested from mid-September in South-East England and is at its best from September to December.
Peas shoots are the small shoots and tendrils of pea plants with an intense and glorious taste of pea.
Cellophane noodles. Wiry, hard, translucent noodles made with seaweed and mung bean flour which, before cooking, resemble a bundle of shredded cellophane.
A bean which really does look like a collection of pebbles. All the different colours come from the same plant.
