Acorn squash. A winter squash shaped like an acorn but up to 20 x 10-12 cm (8 x 4-5 inches). Has smooth, hard rind which is widely ribbed and changes from dark green to orange during storage. Pale orange flesh is quite firm in texture, slightly sweetish and there is a large seed cavity. Good mashed with plenty of black pepper and butter, or stuffed and baked.

Lower quality butter made from pasteurised milk. Commonly called dairy butter or cooking butter.

A hard, Alpine-style cow's milk cheese similar to Emmental from Devon.

Ambarella. A fruit with many names, including Otaheite apple, Tahitian quince, Jamaica plum, golden apple and so on. Wherever it is found it is referred to by its local name. The fruit is plum-shaped, sweet-sour and eaten at all stages of ripeness. It has a spiny seed and it should be removed carefully. If it is in its unripe form it is peeled and sliced and dipped in chilli powder and salt. It is also used in chutneys. As it ripens the pale flesh becomes yellow to orange and becomes sweeter, slightly resembling pineapple in flavour.

A thin-skinned lime usually harvested when dark green. It is highly perfumed, very juicy and has acid flesh with no seeds.