locale: South

Lean salted silverside or brisket of beef stewed to form a rich gravy with sliced carrots and onions. Commonly flavoured with bouquet garni, peppercorns, cloves...

Small chunks of bread soaked in milk (or tea), mixed with a little fat (butter or suet), dried fruit and sweet spices, pressed into a mould and baked. Served co...

Large, irregular, early-season, green cooking apple. Developed by Charles Turner of Slough in the 1860's. Its high acid content means that it falls to a puree v...

There is some evidence that lamb's ears cooked with sorrel was a known Romany dish.

Very smooth liver paste in small skins, commonly used as a spread.

Very large, round, mid-season cooking apple. Tends to retain its shape when cooked.

Medium to heavy yeast-raised fruit cake made with sugar, saffron and sweet spices. Made as buns, as a plaited loaf or, now most commonly, in a rectangular tin.

Large, bright red coloured, sausages filled with finely-ground spiced pork. The name is possibly a variant of the French 'cervelat'.

Shrimps lightly cooked with lettuce, butter and cream. Served on toast.

A pie of sheep meat and apple. Compare with the historic Lamb Pye of Hannah Woolley.

Old name for very strong ale, barley wine .