Cheshire cheese has a semi-firm, crumbly texture, and a mildly-salty flavour that sharpens with age and is a bit more complex than cheddar. It is made from cow’s milk, either pasteurized or raw.
Clotted Cream © Denzil Green While it would be a stretch to say Clotted Cream is practically butter (butter has 80% butterfat and up, while Clotted Cream is “only” 55% butterfat), it is a thick, spreadable cream with the consistency of soft butter and has a pale, buttery colour. Its taste lies somewhere in between…
Colchester Oysters are Oysters that grew up in the area of Colchester, England. Species-wise, they are the type of oysters called Native Oysters (aka “Flat Oysters” aka Ostrea edulis.) They have salty tasting flesh. They will have been raised in the estuary area of the Blackwater and Colne rivers, and in tidal salt-marsh creeks and…
Constance Spry: English Food Writer
Constance Spry was an English food writer, and co-founder of the Constance Spry Cordon Bleu School of Cookery in London.
Cornish Blue Cheese
Cornish Blue Cheese is a farmhouse blue cheese made from pasteurized milk from Friesian cows. It has a mild, sweet taste and is meant to be eaten young.
Cornish Pasties © Denzil Green Cornish Pasties are hand-sized pouches of pastry with a savoury filling inside, with the default filling being a beef mixture. They are made in a half-moon shape (or “D” shape, if you will) 7 to 9 inches (18 to 23 cm) long, and crimpled around around the edge on one…
Cornish Yarg Cheese
Cornish Yarg Cheese is a semi-firm cheese wrapped in stinging nettle leaves. The cheese is creamy under the leaves, slightly crumbly in the centre, and has a slightly lemony taste.
Coronation Chicken is cooked chicken in a curried mayonnaise sauce. It is used both as a salad with rice, and as a sandwich filler. It was invented to celebrate Queen Elizabeth II’s coronation in 1953.
Cotherstone cheese is a semi-hard cheese with a sharp, slightly tangy taste. It is sold covered with yellow wax. Inside, the cheese has an “open” texture.
“Cream tea” doesn’t have anything to do with putting anything dairy into your cup of tea. You can take your tea black (or “clear”, as some people say), and still be having a cream tea. In Britain, the word “tea” often refers to a meal, and “cream tea” refers to the food that goes with…
Crumpets are round, flat, moist yeast-risen breads about 4 inches wide (10 cm.) They are made from a very thick, unsweetened batter with yeast in it. Metal rings are placed on top of a hot griddle, and the batter poured into them. The batter is cooked until the bottom is brown. During this time, the…
Cumberland Ham is a dry-cured ham made from the lower shank of a pig’s hind leg. The ham is rubbed with salt, saltpetre, brown sugar or black treacle and dry-cured for one month. Some people use molasses and malt vinegar in their cure. Then the rub is washed off, then the ham is air-dried for…
Cumberland Rum Butter
Cumberland Rum Butter is a sweetened dessert sauce. It is classed as a “hard sauce”, as it is meant to be spooned, rather than poured, onto a dessert. It is based on butter, flavoured with rum, nutmeg, and Barbados sugar. Sometimes a raw egg yolk and other spices such as cinnamon, are added; sometimes the…
Cumberland Sausage is a coarsely-textured English pork sausage, seasoned with pepper, herbs and spices, that is made as a single sausage of one unbroken link up to four feet (1.2 metres) long, wound into a coil. The uncooked sausage will be pinkish inside, with specks of the seasonings visible. The name “Cumberland Sausage” is protected…
Dabinett is a medium-sized, fragrant cider apple with greenish-yellow skin. The flesh is crisp, greenish-white and has a bittersweet taste. It is a favourite of cider-makers. History Notes Dabinett was developed in the Martock-Kingsbury area of Somerset, England. It’s probable that it was the off-spring of the Chisel Jersey apple. It was probably named for…
Daylesford Cheddar Cheese
Daylesford cheddar cheese is a hard, dense, creamy cheese similar to cheddar. It has a sharp, nutty taste and is the colour of pale butter.
Delia Smith is a cook book writer and food television celebrity in England. A recommendation from her for a certain food ingredient or cooking tool guarantees it will disappear from the shelves.
Devizes Pie was a pie made in Wiltshire, England. It has has long since fallen out of fashion. The pie’s filling is made from: cold trimmed calves’ head slices calve’s brain pickled tongue sweetbreads meat from the calf meat from a lamb slices of bacon hard-boiled eggs This mixture is put in an oven-proof dish,…
Devon Blue Cheese
Devon Blue Cheese is made with raw milk from cows. It is yellowish inside with blue streaks, has a strong taste and is very crumbly.
Discovery Apples are grown in the south-east of England and in small quantities in British Columbia, Canada. The skin is pale yellowish-green, mostly covered by bright red flushes and occasionally, pale yellow dots. Inside the apple is juicy and moderately sweet with firm, crisp, white flesh, occasionally with pink flushes in it on the side…
Dorset Naga Chiles
Dorset Naga are a Scotch Bonnet/habanero type chile grown in polytunnels in Dorset, England. These chiles have an incredible heat to them. Your eyes can sting from just from cutting one open. The heat has been measured at 876,000 Scoville units. Further tests have pushed that number to 976,000 units, and beyond 1,000,000. The previous…
Dunkerton Late Sweet
Dunkerton Late Sweet is a cider apple with green and red skin. It is sweet and low in tannin, making it useful for light ciders. History Notes Discovered in the 1940s by a Mr Dunkerton in his orchard in Baltonsborough, Somerset. Language Notes Called “late sweet” because it ripens very late in the season (November).
Egon Ronay: Restaurant Critic
Egon Ronay was one of the world’s most famous restaurant reviewers. The reviews were conducted anonymously and to maintain his integrity he would never accept any gifts or free items from restaurants or hotels.
Eliza Acton: Victorian Cookbook Author
Eliza Acton authored two popular Victorian cookbooks. Hers were the first in England to list ingredients separately from the instructions (though she put the ingredients after them.) She was so popular that even Mrs Beeton blatantly plagiarized from her.