Poland, on the boundary between Western and Eastern Europe, has a rainy temperate climate and, predominantly, an agricultural central lowland landscape. In the southern upland area are the beautiful Tatra Mountains. To the North - a region rich from the grain and timber trade – is a vast area of forest and glacial lakes, and the beaches of the Baltic coast. Each region contributes distinct elements to traditional Polish fare: the lowlands provide cereals for staples (kasza, breads, and dumplings); the forests of the South yield game (pheasant, venison, rabbit, hare, goose, and duck); and the coast and lakes bring fish.

The pollack is a member of the cod family found in the eastern and north Atlantic and weighing around 1 kg (2 lb). It is dark green above and has a protruding lower jaw. They have rather grey, flaky flesh and are often salted and dried or pickled and are also commonly used for making imitation shellfish foods. Treat is as you would cod. I have heard that Somerville and Ross, in the Irish RM, describe pollock as tasting like cotton-wool with pins in it. Brownish in apperance with a dark lateral line.

Whitefish. Pollan or vendace. A small relation of char or lake whitefish and is a slightly oily freshwater fish Lake Geneva, prepared in the same way as trout. It can be baked or fried.

A small yellow tomato of Russian origin and good flavour which fruits up to the beginning of December.

A variety of avocado with a shiny skin which seems to be almost part of the skin.