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.
Dublin Bay prawns. Norway lobsters. These are like small, elongated lobsters, pale pink when cooked, with long, narrow claws and a delicious flavour.
Flat lobster. A variety of lobster with a flat tail, shaped somewhat like a slipper, which is the edible part. The Mediterranean slipper lobster is generally used for flavouring soups as it does not carry much meat. It is found in warm waters.
Black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
