Saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.
A name for Fiesta, a large, round apple bred from Idared crossed with Cox's Orange Pippin, to which it is similar in flavour, by Dr F Alston at East Malling Research Station in Kent in 1972. It has crisp, juicy flesh and golden-yellow skin almost covered with light red stripes and flushes. It is easier to grow than Cox's Orange Pippin. It received the Royal Horticultural Society Award of Merit in 1989. This mid-season variety is harvested from late-September in South-East England and is at its best from October to December. It is highly productive and disease-resistant.
A rare breed of cattle with a truly distinctive flavour. We are lucky in Cambridge as Red Polls can be found on various meadows across the city. I have rubbed the muzzles of a couple of cows I have then gone on to eat, as our local butcher has access to them.
Red Pontiac is an American potato with dry floury texture, suitable for boiling.
Red rice is rice which is dried and ground and coloured deep purplish red with a mould, Monascus purpureus. It is used to flavour dishes made from fish and cheese and to make red rice wine.
The Camargue is Europe's most northerly are of rice production and is renowned for the long-grained, red rice grown there. It can be used in salads or in a type of rice pudding, or as any other long-grain rice would be used.
A variety of kale with jagged leaves of dark purple with red ribs and veins, bred more for its appearance than its flavour.
Sockeye salmon, red salmon, also known as king salmon, has a four year life-cycle which contributes to the meatiness of its flesh, which is dense and velvety and turns deep red before spawning. It is a fish of the northern Pacific. In Japan it is most often grilled.
Rascasse. Red scorpion fish. A fish similar to a gurnard, mainly red or orange in colour, with a huge, ugly head and poisonous spiny dorsal fins. The large scaly head is inedible. However, this well-flavoured fish is most famous as an indispensable ingredient of bouillabaisse. It is found in deep waters throughout the Mediterranean and as far north as Brittany. Large fish may be baked, providing firm white flesh.
