White domecap mushroom. A mushroom that appears in autumn (US: fall) and which may be eaten but is not particularly desirable. It is found growing in the grass in dense woodlands.
Amethyst deceiver. It may be cooked with other mushrooms in a mixed mushroom stew or served as a garnish to other dishes.
The aniseed funnel cap. This mushroom has a distincive pale blue colour of young specimens soon fading towards light grey. A couple of these will impart an almost liquorice flavour to a dish. Certainly not many are required but is a food addition to soups and stews.
False chanterelle. As its name implies, this masquerades as a chanterelle but, instead of the egg yellow of the chanterelle, this is a darker orange and sometimes with a graded cap, dark at the centre and becoming lighter towards the edges. The false chanterelle is found in woodland, particularly under pines. It is edible, but is rather bitter and tough and may cause indigestion. It is easily confused with other mushrooms which are poisonous, so especial care must be taken.
St George's mushroom. A small white or cream mushroom that appears in parts of Europe around St George's Day on 23rd April.
The miller. A type of edible mushroom with a slightly unsual smell and one which is easily confused with other, poisonous, clitocybe mushrooms.
A small to medium variety of dual-purpose apple, with bumpy, dark yellow skin with green markings. It has been known in France since the mid-1800s. The flesh is delicately flavoured. It is a late-season variety, harvested around mid-October in South-East England, is stored and is at its best in November. Retains its shape on cooking and so is good for tarts.
"Bell." A cover for foods, usually dome-shaped and often of silver. They are dual purpose; first to keep foods warm and secondly to be removed, dramatically revealing the enchantment of the dish being served. A glass cloche may be used to cover cheeses.
A bell-shaped soft cheese made with goat’s milk in Charentes. This cheese is made with raw, whole milk and contains 45% fat (French). The curds are uncooked and pressed. The bell is 9 cm (4’) in diameter at the base and weighs about 250 g (7 oz). The cheese is dusted with charcoal. Affinage is usually 2-3 weeks.
