A name for Winter Pearmain, a very old, crisp dual-purpose variety of apple with good flavour, possibly dating from the 1600s. It has creamy yellow skin flushed with red and flecked with russet. It is thought to have been grown at Lyveden New Bield when owned by Sir Thomas Tresham who died in 1605. Slices keep their shape when cooked, making it good for tarts. It is better for eating after storage. This late-season variety is harvested from early October in South-East England and is at is best from October to January.
A firm, gouda-style cow's milk cheese made with the milk of happy cows from the organic farm of Old Plawch. One version has cumin added.
A traditional suet pudding in which a lemon is encased in a mixture of butter and sugar and then in suet. When it is turned out the melted butter mixture, flavoured with lemon, creates a pond around the pudding.
Sussex cattle have evolved over hundreds of years from the red cattle that inhabited the forests of the Weald at the time of the Norman conquest. The Sussex breed are very efficient at converting natural foliage into high quality beef with fine texture and outstanding flavour.
A name for Winter Pearmain, a very old, crisp dual-purpose variety of apple with good flavour, possibly dating from the 1600s. It has creamy yellow skin flushed with red and flecked with russet. It is thought to have been grown at Lyveden New Bield when owned by Sir Thomas Tresham who died in 1605. Slices keep their shape when cooked, making it good for tarts. It is better for eating after storage. This late-season variety is harvested from early October in South-East England and is at is best from October to January.
A soft, spreadable, fresh sheep's milk cheese, so named because it slips from its rind as it matures. It can be obtained plain, or with garlic and herbs, or peppercorns. It is available in cylinders or discs. This was a Silver Medal winner at 1996 British Cheese Awards.
