Kaffir lime leaves are often used in Thai, Indonesian, Indian and Malaysian recipes to give a unique citrus flavour.
Galangal is a root commonly used in Asian cooking that looks similar to ginger, with a thinner skin. While Galangal looks very similar to ginger, it gives a distinct pepper and citrus flavour to Thai, Malaysian and Indonesian dishes.
Kedgeree is a Victorian Anglo-India dish that is thought to have originated with the British colonial servants returning to Britain after working in India. It was served as a breakfast dish.
Cultivated Blackberries are a member of the ‘Rubus’ family like raspberries, tayberries, and loganberries. Blackberries are perennial shrubs that have a two-year lifecycle, fruiting in the second year. The soft fruit picked in summer and early autumn are rich in Vitamin C and contain relatively high amounts of dietary fibre. They are used in desserts, such as mousses and mixed with apples in pies and crumbles, in preserves such as seedless jams and to flavour sweets and drinks.
Brambles is the name given to wild varieties of blackberries that grow throughout the British Isles. Brambles are shrubs with tough with prickly thorns and fruit in late summer and early autumn, and collecting the fruit from roadsides, hedgerows and woodlands is very popular. You can make pies, crumbles, jams, wine and cider with the berries.
Mustard is made from the seeds of various varieties of mustard plant which are black, brown or white. Mustard plants can be grown all year round, except in areas of extreme cold winters. The plants are fast growing, reaching up to three meters, with bright yellow flowers in the shape of a cross. Mustard seeds are used in cooking and preparing the popular condiment. Mustard seeds have a range of flavours from sweet to hot and pungent.
Clotted cream is a very thick cream made by heating full-fat cow’s milk in a Bain Marie, then leaving to slowly cool.