A variety of large deep red flushed blushed cooking apple known sine the late 1600s and known by many names throughout Europe. It cooks to a purée so is good for sauces and charlottes. This late-season variety is harvested from early October in South-East England and is at is best from November to February.
"Swiss meringue." Meringue which has half the sugar incorporated during whisking and the other half folded in. The result is firm and glossy.
A name for wrasse. Ballan wrasse. A very bony fish which provides good flavour for fish soups.
