One of the many names of flat, griddled corn meal cakes. This one is reputed to have got its name from being fried over an open fire. They are made from corn meal and water mixed to a thin pancake batter texture and fried until golden.
A wheel of hard cheese made with goat's milk, similar to Wensleydale. It has a white paste and a bright yellow wax rind. It is made at Town Head Farm in North Yorkshire. This cheese is made with raw, whole milk and the curds are lightly pressed. It is made with vegetable rennet so is suitable for vegetarians. It may be found weighing 1.5-2 kg (3 lb 5 oz - 4 lb 6 oz).
A drum of hard cheese made with the milk of Guernsey cows at Sussex High Weald Dairy in East Sussex. This organic cheese is made with pasteurised, whole milk and with vegetable rennet so is suitable for vegetarians. It may be found weighing 1.5 - 3.5 kg (3 lb 5 oz - 7 lb 12 oz). Affinage is from 6-8 weeks. This was a Bronze Medal winner at 1996 and 1997 British Cheese Awards and winner of Organic Food Awards 1997.
A drum of hard cheese made with the milk of Guernsey cows at Sussex High Weald Dairy in East Sussex. This organic cheese is made with pasteurised, whole milk and with vegetable rennet so is suitable for vegetarians. It may be found weighing 1.5 - 3.5 kg (3 lb 5 oz - 7 lb 12 oz). Affinage is from 6-8 weeks. This was a Bronze Medal winner at 1996 and 1997 British Cheese Awards and winner of Organic Food Awards 1997.
A dish from Sussex of a suet pastry pudding filled with joints of partridge, rump steak, mushrooms, herbs, a little red wine and stock, steamed for three hours.
The ash gourd, or wax gourd, has a powdery coating on its hard, waxy, green skin which makes it look as though it has been rolled in ash. It somewhat resembles a watermelon and can grow to as large as 40 kg (85 lb). It can be cooked by steaming or stewing with other foods. It is used in India for making a crystallised sweet called petha, in Sri Lanka puhul dosi or may be pickled.
The seeds of the ash tree, a tree which grows in temperate climes. The leaves of the European ash (Fraxinus excelsior) are used in France to make a fermented drink called frénette. When the keys are very young they can be pickled and used instead of capers.
Batter bread from the southern states of the United States, made with rice flour and cooked in a casserole. It is similar to spoon bread.
A hard, dry, aromatic, richly flavoured eating apple with crisp, sweet yellowish-white flesh and skin that is russeted on pale yellowish-green with some brownish-red flushing or stripes and russet. It was raised around 1700 by a Dr Ashmead of Gloucester and received the Royal Horticultural Society First Class Certificate in 1981. It is a late-season apple, harvested from early- to mid-October in South-East England, is stored and is at its best between December and February. It is strong when first picked but mellows on storage. It is picked from September to October in the United States.
