Swiss chard. A vegetable with large, dark leaves and fleshy ribs, mainly of a creamy white but sometimes a vibrant red. Leaves are cooked in the same way as spinach. The ribs are peeled and cut into manageable chunks and boiled or added to soups or stews. They are tender when young, stringy when old. The ribs are known as cardes de blette, côtes de blette.
"Knobs" of monkfish (US: angler fish). Small tail pieces of monkfish tail. Generally cheaper, but not such good flavour.
A name for Delgollune, a large, bright red variety of French eating apple, slightly tinged with yellow, raised by M Delbard in Malicorn in the 1960s as a cross between Golden Delicious and Lundbytorp. The flesh is crisp and juicy. This mid-season variety is harvested from mid to late October in South-East England and is at its best from November to February.
