The striped Venus shell clam is abundant in the Adriatic and also found throughout the Black Sea and Mediterranean and into the Eastern Atlantic from Portugal as far north as Norway. They should be soaked in running water for a couple of hours to remove any sand before throwing handfuls into soups or stews. They are approximately triangular in outline and are a dirty white, cream or pale yellow in colour, usually with three red-brown rays of varying width. They have numerous concentric ridges, maybe 14-16, and can grow up to 5 cm (2”) but are generally half that size.
Rump steak (US: sirloin steak). A fabricated cut of the beef primal short loin this is a boneless strip of loin from the eye of the rib with the fat and coarser meat removed. It provides tender meat with good flavour. It is known by many names, including ambassador steak, New York (strip) steak, Kansas City (strip) steak and boneless beef top loin steak, strip loin steak, Delmonico steak and so on. This is also described as a rib steak.
Rump steak (US: sirloin steak). A fabricated cut of the beef primal short loin this is a boneless strip of loin from the eye of the rib with the fat and coarser meat removed. It provides tender meat with good flavour. It is known by many names, including ambassador steak, New York (strip) steak, Kansas City (strip) steak and boneless beef top loin steak, strip loin steak, Delmonico steak and so on. This is also described as a rib steak.
A beef dish consisting of strips of beef fillet cooked rapidly in butter with mushrooms, and then warmed through in red wine, cream and lemon.
A blend of Kenya and a variety of South American coffee beans, some high roasted, to wake you up in the morning.
Stuffed olives are generally green olives stuffed with anchovies, but may also be stuffed with a split blanched almond or a bit of red chilli or a sliver of garlic and so on.
A very good cooking apple with thin, firm, tart flesh and rich aroma. It is also an excellent dessert apple, with smooth, shiny green skin, sometimes flushed with a dull, reddish-brown. It was discovered in the garden of Mr Dillistone at Rectory House in Sturmer, near Haverhill in Suffolk some time around 1800 and is thought to be a cross between Ribston Pippin and Nonpareil. This late-season variety is harvested from late October in South-East England and is at is best from January to February.
A deep red, round variety of tomato resistant to bad weather.
