Samphire (US: sea bean). A fleshy plant which grows on rocks near the sea. Can be used as a salad green or as a cooked vegetable. It has a short season and is not a cultivated crop, so it is quite uncommon. It may be pickled in white wine vinegar with a little sugar.
Black sea bass. A small fish, a true bass, found in the mid-Atlantic in warm weather. It is lean with delicately flavoured flesh due mainly to its own diet of shrimp and crab.
Freshwater catfish. A relatively flavourless fish with slightly slimy skin and a broad flat head with whiskers.
A variety of deep red apple raised in 1932 by Mr IC Rogers of Dansville in New York. Like Mcintosh this is a dual-purpose apple. It doesn't do particularly well in the UK. This mid-season variety is harvested from late September in South-East England and is at its best from October to December.
A name in East Anglia for the thornback ray. A variety of ray with very good flavour, the wings and the liver only being eaten. The wings have strips of cartilage running through them, rather than bone, and are easy to deal with at the table as the flesh drops away readily. As the name suggests, the backs of the fish may have clumps of coarse thorny spines, swelling at the base. These are called bucklers. Thornbacks have a range right from Iceland to the Mediterranean.
A variety of red eating apple raised in Australia by John Bullock at Dereel in Rokewood District in the 1870s. It usually fails to ripen in the UK. This late-season variety is harvested from late October and is at its best from January to March.
The skin which forms on bean curd when it is left to stand. It is lifted off rolled into quills. When ready for use they are softened, cut into pieces, deep-fried or left as they are and added to cooked dishes.
Rolled oats, often called oatmeal, are flattened flakes of oats passed through heavy rollers. They are often lightly baked or pressure-cooked or "processed" in some fashion.
Beef cut. The same cut of meat from the fore rib as for rib steaks is taken off the bone, rolled and tied. The quality of the meat is the same as for standing rib.
