A pie filled with young chickens or squab (young pigeons), cock's combs, sweetbreads, lamb's testicles, oysters, gizzards, tongues and spices.
A citrus fruit similar in appearance to a grapefruit with one slightly pointed end. Once the thick skin is peeled the segments need to have the tough leathery coating pulled away. Inside, the flesh can be deliciously sweet and juicy. It is better left for a few days after picking before it is eaten. There are pink and white versions. The peel is candied and eaten as a delicacy. This is one of my favourite fruits.
Rolls or loaves baked together so that the sides touch in the oven. When baking is complete, they must be split apart. Only the top has a crust.
A type of yeast bun flavoured with lemon originally made in Bath around 1700. It has coarse sugar crystals sprinkled on top.
Cured and dried pig’s cheek, the lower part of a pig's head, served in the same way as ham, cold, with eggs.
A soft, mushroomy white cow’s milk cheese made in Avon from the milk of Friesian and Ayrshire cows. It is based on a description of a cheese made in Bath in the late 1800's, but the end result is very similar to Brie. Two times winner of the Silver Medal at the British Cheese Awards.
