A cake made from Victoria sponge with added cornflour (US: corn starch), glacé cherries and chopped almonds.

An area of South Australia well known for the production of still and sparkling white wines, mainly from a cool-weather Chardonnay grape.

Bread made from cornflour (US: corn starch), wheat flour, butter and egg yolks with beaten egg whites folded in.

A cocktail consisting of 30 ml (1 fl oz) bourbon, 60 ml (2 fl oz) dry vermouth, juice of ½ lemon. Shake well with ice. Serve on the rocks in an Old Fashioned glass, decorated with a twist of lemon peel. It is also a variety of tomato.

A dairy cheese which contains layers of Cheddar, port and Stilton, made by D John Davidge, Ilchester Cheese Company, Ilchester in Somerset.

A large red vine tomato with thin skin and sweet, juicy flesh, making it ideal for salads. It is also a cocktail.

Leavened bread often flavoured with nuts and seeds. It is made by the Pueblo Indians of New Mexico and baked in traditional beehive-shaped ovens.

A cocktail consisting of 60 ml (2 fl oz) dry sherry, 30 ml (1 fl oz) sweet Italian vermouth, 2 dashes Angostura or orange bitters. Stir well with ice and strain into a cocktail glass.

A variety of fig with white flesh. This variety has a very high sugar content and dries to a light golden colour. Originating around the Mediterranean, this is a truly prolific variety.

Adzuki bean. Small, red and shiny, slightly square beans with a white scar or hilum on the side. They are good in salads, mixed with other vegetables and also useful with other ingredients for stuffing because of their size. They are often used in sweet dishes as they have more natural sweetness than other beans. They are the basis of the red bean paste used in dim sum and of Japanese an, and are used a great deal in Chinese and Japanese cuisine, particularly for making sweet pastes. The flour is used in confections and puddings in China and Japan.