Brown mustard. seeds such as are used in Dijon mustard.

Rudd. A fish. Could you send details (and a picture) to queries@whatamieating.com if you know more?

Sauce. A sauce is a liquid, such as a reduced stock, thickened with any of a number of additives, such as flour or blood, a roux or beurre manié, flavoured appropriately for the food with which it will be served. It can be either sweet or savoury.

Seasonal salad

Sautéed

Savarin. A large, ring-shaped yeast cake which is effectively a large baba soaked in rum or kirsch syrup and filled with confectioner's custard. Small versions can also be made.