Beef cut. Top of the hindquarter, the same cut as round steak. Without the bone it become rolled rump. It is safer to braise or pot roast.
A variety of yellow cooking apple which arose in Essex in 1899 and received the Royal Horticultural Society Award of Merit the same year. This late-season variety is harvested from early October in South-East England and is at is best from October to January.
A variety of nectarine, by some said to be ugly, but I think rather beautiful and certainly unusual, with its dark mottled skin. It was first raised at Stanwick Park in Yorkshire from stones given to Lord Prudhoe by Mr Parker, Queen Victoria's Vice-Consul at Aleppo and sown in March 1843. The buds formed the following autumn (US: fall) were inserted on a Bellegarde peach leading to fruit being produced for the first time in 1846. It was then placed in the hands of Messrs. Rivers, of Sawbridgeworth, for propagation.
Star anise or Chinese anise is a seed from a tree of the magnolia family which has a flavour reminiscent of liquorice. Stronger than aniseed, it is used in the same way. It is generally used whole and adds wonderful depth of flavour to dishes. I use it when making chicken liver pâté, Bolognese sauce, all sorts of dishes.
Babáco. Originally from the Andean belt of Ecuador, but now cultivated in New Zealand and Guernsey. It is a fruit about 25 cm (10 inches) long, a hybrid of the paw paw, slightly banana-like, pointed at one end and blunt at the other with five slightly concave sides. When it is cut open it reveals a five pointed star in section. When unripe the soft skin, which is edible, is pale green, and it ripens to a rich yellow all over. The riper and softer it is, the better the flavour. The juicy flesh is very pale apricot in colour, moist and juicy. The flavour is bland, but it can be refreshing on a hot day, like melon. There is a slight scent of strawberries and pineapple to the flesh when it is cut, but no flavour. It keeps well and is a good standby, but needs livening up with sugar, citrus juice or spices. It is used either raw or cooked though good ones are best savoured raw.
The star fruit or carambola comes from Israel and Brazil. It is a ribbed, yellowish-green, elongated, star-shaped fruit which cuts into star shapes. It has a waxy sheen to its skin. It tastes sharp, reminiscent of unripe green grapes. Can be used in fruit salads or to make jellies and preserves.
Sardines or pilchards poke their heads up through the pastry of this traditional Cornish pie, gazing at the stars.
