Red cabbage has a deep purple, tightly packed head similar to winter cabbage. May be eaten either raw, very finely shredded, or cooked.
A large, dual purpose apple of wonderful appearance, being round and shiny, with greenish-yellow skin flushed all over with rich orange-red. It is named after the head gardener at Welford Park in Berkshire from 1860 to 1908. He developed this apple in 1890, using Cox's Orange Pippin as one of the parents and Peasgood Nonsuch as the other. Its original name was Thomas Andrew Knight but it was renamed in 1899. It is a mid-season variety which is picked from mid-September in South-East England but does not store very well. Early on it is sharp and juicy, becoming deep yellow as the season progresses and developing a musky scent. This popular apple was awarded the Royal Horticultural Society Award of Merit and the Royal Horticultural Society First Class Certificate in 1899. It retains its shape on cooking so is good for pies and tarts.
Red Cheshire is Cheshire to which anatto has been added. Cheshire is an ancient, mild, crumbly, pasteurised cow’s milk cheese with a slightly tangy, salty flavour. It is naturally white, but some is coloured with anatto and termed red. It is possible to obtain farmhouse Cheshire and delicious Cheshire Blue. It was made predominantly in Whitchurch, close to Northwich, the site of salt mines. The meadows near the salt mines may have helped to give the cheese its distinctive flavour. Recorded in the Domesday Book.
Red chillis vary in shape, size and heat and can be sweet and mild or alarmingly hot.
