Beef topside. A lean, boneless joint from the top of the long muscle which runs down the inside of the hind leg. Inclined to dryness, as has no marbling. It is better for braising and pot roasting than roasting. Ideally it should be carved and served after the joint has completely cooled. Sometimes fabricated into round steaks and Hugh Fearnley-Whittingstall uses it for making bresaola.
Nectarine. A smooth-skinned cultivar of a peach, not, as is often thought, a cross between a peach and a plum.
Four bearded rockling, onos. A small Mediterranean fish, the largest of which are prepared in the same way as whiting.
Four bearded rockling, onos. A small Mediterranean fish, the largest of which are prepared in the same way as whiting.
Whitebait. These are tiny fish, the young of the herring and sprats, and are usually fried and eaten whole. If you run your fingers down the ridge of the belly when they are uncooked, if they are smooth they are young herring, if spiked, sprats.
Char(r) usually refers to the Arctic char, an uncommon freshwater fish of the same family as salmon, trout and related to grayling and the vendace or powan. It is found in rivers and lakes of northern Europe, north western United States and Canada and in the Great Lakes. They are migratory fish, like salmon and trout. They have a steely blue-grey back with salmon-pink speckles on the sides and a red underbelly. They have sweet firm flesh which varies from white to pink, dependent upon its own diet, and with good flavour, some say better than trout, being something like a cross between trout and salmon.
