Pork fat fried with herbs and sliced onions, dipped in sea salt and served with hunks of bread (the way my mother used to serve dripping when I was a child) or as a bar snack. This came from the original need of peasants to stock up on energy, getting it direct from the port fat.

A type of morel mushroom with a more rounded cap than other morels but still good for eating.

Black conical morel mushroom.

A soured cream similar to crème fraîche, but much heavier and thicker with usually 36% to 42 % milkfat or even higher, and more sour in flavour than crème fraîche. It has good cooking properties as it does not curdle when added to hot foods.

Saturday

Wednesday