Twaite shad or gizzard shad from a family of white, migratory fish. The shad is a bony, tasty, oily fish similar to herring, which travels up rivers in spring and is found in deep lakes. In France it is found in the Gironde where it is often grilled over vine shoots or stuffed with sorrel, and in the Loire, where it may be stuffed with beurre blanc. The roe is a great delicacy and shad is also used raw in sushi. Members of the family include Allis shad (Alosa alosa) and the smaller twaite shad or gizzard shad (Alosa fallax).
A name for French Crab, a green variety of cooking apple with spots of russet which was probably introduced commercially to England from France in the late 18th Century. It has very good keeping properties and cooks down to a sharply flavoured purée. This late-season variety is harvested from mid-October in South-East England and is at its best from December to June the following year.
A juicy, sweet scented, juicy eating apple similar to Worcester but redder, larger and less conical. It was raised by Mr HM Tydeman at East Malling Research Station in Kent in 1929 as a crossed between McIntosh and Worcester Pearmain. Like Worcester, at best it has a strawberry flavour. This early-season apple is harvested from late August in South-East England and has poor storage properties.
A golden-yellow variety of eating apple with a reddish-orange flush. It has aromatic, sweet flesh and was raised by Mr HM Tydeman at East Malling Research Station in Kent in 1930 as a cross between Laxton's Superb and Cox's Orange Pippin and has a strong, Cox-like flavour. It was introduced commercially in1949 and received the Royal Horticultural Society Award of Merit in 1965. This late-season variety is harvested from mid-October in South-East England and is at is best from December to April.
A variety of seriously red eating apple raised Mr HM Tydeman at East Malling Research Station in Kent in 1929 as a cross between McIntosh and Worcester Pearmain. This mid-season variety is harvested from early September in South-East England and can be stored until October.
