A variety of green eating apple with dark red streaks and flush and a little russeting. It was raised some time before 1900 by Charles Ross of Welford Park Gardens at Newbury in Buckinghamshire as a cross between Peasgood's Nonsuch and Cox's Orange Pippin. It received the Royal Horticultural Society Award of Merit in 1900. It has good texture but not huge flavour. It can also be cooked and keeps its shape. This mid-season variety is harvested from late September in South-East England and is at its best from October to December.
A name for jewfish. In Australia this may also be referred to as a croaker or drum. A large fish found all round the coasts of Australia usually caught on a line in estuaries and inshore habitats. The flesh is white and firm.
A name for school prawns. Other prawns may be sold under the name of school prawns, in particular bay prawns and Endeavour prawns. However, they are most commonly Metapenaeus macleayi, which is translucent (looking grey when heaped up in the market) with green or brown speckling. They are usually around 8 cm (3") in total body length. They are fished in sandy bottoms near river mouths.
A small, bluish-purple cooking plum. The golden flesh is juicy with a moderately good flavour. Needs a pollinator.
River trout is trout caught in a river. Commonly this is the brown trout. It is often thought that there are multiple species of trout; brown, speckled, brook and river and so on. In fact they are all one, with the exception of the rainbow trout, and the differences in pattern are owing to environmental variations. The sea trout is a trout which spends a couple of seasons at sea, eating small crustaceans which make it a pink colour. They are all the same fish. The name simply comes from where it is caught or its appearance (which may be affected by its diet). It is coarser-fleshed than salmon.
A small freshwater fish similar to carp. It has many bones, which discourage most people from eating them.
Roasted gram or chickpeas (US: garbanzo beans), channa, are roasted Bengal gram. Darker and smaller than the chickpeas generally available in the West.
Roast potatoes are baked it the oven. I parboil them for five minutes, then sort of toss them in the colander to break down their edges a little, perhaps sprinkle a little flour, and then roast them in goose fat. In most of Europe, they will be sliced into wedges, not parboiled, but roasted with oil, rosemary and garlic or similar mixes. I favour thyme with potatoes too. In many parts of the world they will be roasted with spices.
