An acorn squash is a winter squash shaped like an acorn but up to 20 x 10-12 cm (8 x 4-5 inches) in length, small and heart-shaped. It has a smooth, hard rind which is widely ribbed and fluted, and changes from dark green to orange during storage. The pale orange flesh is quite firm in texture, slightly sweetish and nutty in flavour and there is a large seed cavity. It is good mashed with plenty of black pepper and butter, or halved lengthways, the seeds removed, filled with a stuffing and baked.
Plantain. A starchy type of banana with firm flesh. If it is the variety used for desserts it is cooked when it is green, but it is left to ripen if it is the less sweet type. It is a staple food in many tropical and sub-tropical parts of the world.
Yucca. A wild cactus-like plant which has long, tapering, fleshy leaves which end in a spike. Young stems can be cooked in the same way as asparagus and fruits can be roasted.
A variety of dark crimson, striped, nutty, medium-sized, conical eating apple covered with a fine grey-brown russet, raised in England, probably in Norfolk by Mr R Adams, or possibly Herefordshire, where it is known as Hanging Pearmain. It was introduced commercially in 1826. It is a late-season apple harvested from early- to mid-October in South-East England, is stored, and is at its best between November and March. In the United States it is harvested in mid- to late October.
An additive is any substance added to foods or dishes to conserve, colour or enhance flavour or texture.
A muscle in a mollusc, commonly referred to as the foot. In bivalves it is used for opening and closing the shell or, famously in the abalone, for attaching the mollusc to the rock. It is often tough and needs tenderising before eating. The foot or neck.
