Dublin Bay prawns. Norway lobsters. These are like small, elongated lobsters, pale pink when cooked, with long, narrow claws and a delicious flavour. Often cooked in court-bouillon.

Large eyed dentex. A deep water fish with large eyes.

"Lion’s teeth." Dandelion. The young leaves are used in salads or cooked as greens.

Départements are major administrative divisions of France, of which there are 95

A name for Coeur de Boeuf, an ancient variety of cooking apple flushed blushed with dark red. This is a very ancient apple which may have been known since the 1200s. It cooks to a lemon coloured purée. This is a late-season variety which is picked from mid to late-October in South-East England, is stored and is at its best from November to March.