Thornback ray. A variety of ray with very good flavour, the wings and the liver only being eaten. The wings have strips of cartilage running through them, rather than bone, and are easy to deal with at the table as the flesh drops away readily. As the name suggests, the backs of the fish may have clumps of coarse thorny spines, swelling at the base. These are called bucklers. Thornbacks have a range right from Iceland to the Mediterranean.
"Mix-up", "muddle" or "turmoil". A soup made with neck of lamb boiled with root vegetables, potatoes, carrots, parsnips, swede, leeks and parsley, in that order.
A hard, Caerphilly style wheel of cow's milk cheese, available with a variety of flavourings, or smoked. It is made with vegetarian rennet so is suitable for vegetarians.
