The firm version of this is a cow's milk cheese made with whole milk and flavoured with caraway. It is rather similar to Brick cheeses, being mild, slightly piquant and saffron-yellow in colour. The soft version is made from semi-skimmed cow's milk and is coloured with saffron.
A cut from the shoulder lying along the back of the animal as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.
Hollandaise sauce. A sauce similar to béarnaise sauce made with butter, egg yolks, lemon juice, cayenne pepper and usually white wine and vinegar.
An asymmetrical variety of medium to large eating apple raised in Eutin in Holstein in Germany by Vahldik some time around 1918, possibly from Cox's Orange Pippin. It looks rather like a Cox, being gold with red flush and stripes and has yellowish flesh. This late-season variety is harvested from late September to early October in South-East England and is at its best from late October to January. It is a triploid, which means that it needs a pollinator.
Elderberry. A tree which produces berries that are used for making syrups and wines, while the flowers are used for wine or cordials or may be dipped in batter and fried. Elderflowers are also a traditional accompaniment to gooseberries in crumbles. In France the flowers may also be used to flavour a confection. Folklore has it that elderberries gathered on St John's Eve (23rd June) protect against witchcraft. I am not sure I have ever seen an elderberry ripe for picking so early in the year. The dried berries can be used as a substitute for raisins.
