Table of contents for October 2024 in Delicious UK

Last year, I took out a perfume subscription, but not for the reasons you might imagine. I like to smell as good as the next gal, but what attracted me to it was its ingredient-led celebration of the seasons. An aromatic punctuation to my year, it's a reminder of nature and the luxury of the passing of time. In spring, there were sweet and sour notes of rhubarb; in summer, fragrant orange blossom; and now as the darkness of autumn envelops us, I have a scent steeped in rich quince, balanced with myrrh and caraway (discover more at ffern.co). As I've got older, such rituals have become more important to me, and cooking in tune with the seasons brings me the same joy. While autumn doesn't have the vibrant, verdant…

october moments. IF YOU GO DOWN TO THE WOODS TODAY… With cooling temperatures come the wonder and beauty of mushroom season. To help you discover the world of mushrooms, we've had a look for some of the best foraging courses throughout the country to help you safely and responsibly embark on your shroom-picking journey. RIVER COTTAGE is offering full day foraging courses in the countryside around River Cottage HQ in Devon throughout October. They're led by foraging expert John Wright and include a seasonal two-course forager's lunch courtesy of the River Cottage chefs. Book your place for £245 and elevate your autumnal meals with foraged delights. Search 'mushroom' at rivercottage.net WILD FOOD UK is offering foraging courses across the UK from the meadows and woodland of the Pentland Hills Regional…

STAR EMAIL ★ Subject: You are offal, but I like you From: Jacqui Adams Your article [Aug issue] on offal sparked memories. My dad's favourite: boiled tripe in a white sauce. I tried it once – it was like chickeny elastic bands and, to me, was forever spoiled by the lingering flatulent smell of boiling offal. I also recall helping Mum to strip the skin from a boiled cow's tongue, then squeezing it warm into the tongue press. Chilled, this was a Hogmanay tradition, served in thick white bread sandwiches. I still make my granny's ox kidney soup. The beefy broth is enjoyed first, the meat eaten with mashed tatties and lots of butter. Delicious. Subject: Double berry fun From: Victoria Buob-Aldorf I baked Debora Robertson's brilliant blackberry, brown butter…

YOUR NEW 'EVERYTHING' SAUCE Our food team has been using Nojo white miso cooking sauce in all sorts of ways: as a sauce for noodles; spooned over chicken thighs for the last 10 minutes of oven time; tossed into roast veg 15 minutes before the end of cooking… It gives an intense umami hit that teases the palate to want more. £3.50, Marks & Spencer WHEN THE FRENCH DO YOGURT… France is a nation of discerning dairy eaters and the new rhubarb and strawberry yogurt from Bonne Maman would please the most demanding taste buds. With lots of ripe fruit and purée swirled in, it raises breakfast to a new level – the combo of sweet and sharp is delish. £3.20 for 450g, Waitrose and Ocado NOW WITH ADDED PEACHINESS…

autumn desserts. Malt chocolate self-saucing pudding Serves 6-8 Hands-on time 15 min Oven time 45 min Specialist kit 2.5 litre oven dish (about 20cm x 25cm) KNOW-HOW Liquid barley malt extract is available from larger supermarkets or health food shops, including Holland & Barrett. If you can't find any, use 3 tbsp Ovaltine or Horlicks powder in the cake mixture and stir 1 tbsp into the caster sugar topping mixture. • 300g self-raising flour • 200g light brown soft sugar • 100g golden caster sugar • 2 tbsp cocoa powder • 200g unsalted butter, melted and cooled • 250ml whole milk • 2 medium eggs • 1½ tbsp liquid barley malt extract (see Know-how) • Vanilla ice cream to serve For the sauce • 80g golden caster sugar • 2 tbsp cocoa…

Double-crust apple pie with a touch of cinnamon Serves 6 Hands-on time 25 min Oven time 30-35 min Simmering time 10 min, plus cooling Specialist kit 24-25cm pie dish “This is a proper old-fashioned fruit pie. The reason for having both cox and bramley apples in the filling is that cox apples keep their shape while the bramleys fall apart but add a nice tartness and moisture to the pie.” • 350g plain flour, plus extra to dust • 125g unsalted butter, chilled and chopped • 50g lard, chilled and chopped • Dash whole milk to seal and glaze • 1 tbsp caster or demerara sugar to sprinkle • Custard to serve (optional) For the filling • 600g bramley apples, peeled, cored and sliced • 400g cox apples, peeled, cored…

• Buy a bigger chook than you need, save a second shopping trip – and plan in the leftovers before you even start. We have nearly 1,000 recipes for the bird at deliciousmagazine.co.uk, from Lebanese stews to Tom Kerridge's pub classic pies to quick and easy soups. Search 'leftover chicken' for our favourite waste-not, want-not ideas. • Making stock might seem like a faff but it's worth it to get the most out of the entire bird. Make a brown or white chicken stock by following our guide at deliciousmagazine.co.uk/chickenstock • Feeling particularly gourmet? Save the chicken skin and make chicken crackling for an intensely flavoured chicken scratching you can eat whole or crumble into sarnies, salads or over pasta for an umami hit. Scrape off as much fat from…

CHOOSE THE RIGHT CUT • When it comes to a big slab of roast pork with great crackling, pork belly is king. Don't bother with pork loin or shoulder – they're better suited to other dishes. Neither of those cuts will give you the meat and crackling you want like pork belly does. Why? To keep roast pork moist and tender it needs plenty of fat – and pork belly has lots. The layers of fat in pork belly baste the meat as it cooks, keeping the whole cut juicy. Pork belly also has the right amount of fat between the meat and the skin (also known as rind) to give you a buttery cooked layer of fat rather than a wobbly gelatinous mass. And, crucially, pork belly is a…

I'll admit it – when the air fryer craze first kicked off, I was a vocal cynic. Sure, they were great at cooking frozen oven chips, fish fingers and breaded chicken, but were they worth sacrificing precious real estate on the few work surfaces my put-upon kitchen has? I didn't think so. That all changed when the uber-talented delicious. food team got their hands on one and started to put 'proper' food in there. There were crispy-yet-juicy pork belly bites; nuggets of teriyaki-glazed salmon; blackened Cajun chicken thighs and, of course, the ubiquitous chip – which really did have all the qualities of a deep-fried one. Turns out, air fryers have come a long way over the past few years – as has our ingenuity in using them. They started…

WHAT ARE FORTIFIED WINES? Many sweet wines are 'fortified' with neutral grape spirit, killing off the yeast during fermentation and leaving residual sugar and more alcohol than in normal table wines. Red and tawny ports, sweet sherries, madeiras and French vin doux naturel (VDN) dessert wines are made in this way – match with richer desserts and chocolate. Finest Dessert Semillon 2019, Riverina, Australia 9.5% A really useful little bottle from Down Under – luscious honeyed layers of barley sugar, caramelised oranges and cooked peaches make this a star with richer fruit puddings (the tamarind toffee apple cake on p24, for one). Chill it lightly. £6.75 for 37.5cl, Tesco Muscat de Saint-Jean de Minervois NV, Languedoc-Roussillon, France 15% A fortified VDN (see above left), golden-hued with a fresh note of…

Creamy mushroom egg yolk tagliatelle Serves 2 Hands-on time 25 min BE A BETTER COOK Cooking mushrooms in a dry frying pan allows them to cook down and brown but still retain enough moisture to remain juicy without absorbing too much oil. Do use British Lion stamped eggs that are within their best-before date (marked on the eggs). DON'T WASTE IT Egg whites will freeze well for up to 12 months – label the bag with the number or freeze individually in an ice cube tray. They'll be great for meringues or omelettes. • 15g dried porcini mushrooms • 300g mixed fresh mushrooms, halved or quartered if large • 150g dried tagliatelle • 15g salted butter • 1 large garlic clove, finely chopped • 100g crème fraîche • 2 medium egg yolks (see Be…

When you live on a boat, mad things happen… Today I had a squirrel trying to break in through my window! It's special living here – in the mornings, even if it's cold, I open the doors, lie in bed and look at the trees. It's also a calm space for those who come for my supperclubs – it's stepping away from everything. It's a bit of a story how I ended up here. I lost my father to addiction when I was 12 and became addicted to drugs myself. In my early 20s I left Streatham, where I grew up, and moved to the Colombian jungle for five years. I started to eat just plants and slowly felt detoxified. Sitting around the fire and sharing meals and stories with…

1 Cardamom pods come from which spice family? a) Pepper b) Ginger c) Poppy seed d) Mustard 2 The sidecar cocktail contains Cointreau, lemon juice and…? a) Brandy b) Rum c) Gin d) Whisky 3 What is a flitch in the culinary world? a) Traditional Lancashire pudding b) Classic raisin cake c) Side of bacon d) Type of wooden spoon 4 Do you know which Italian pastas these translations refer to? a) Little worms b) Little tongues c) Butterflies d) Little pies 5 What is the tube used to taste ageing wine from a barrel called? a) Wine thief b) Wine fiend c) Wine siphon d) Wine taster 6 How do broth and stock differ? a) There is no difference b) Broth uses meat, stock uses bones c) Broth has aromatics, stock doesn't d) Broth is vegetarian, stock isn't 7 Which was the first Western fast food chain…

EAT THE SEASON Brothy beans with pumpkin p116 Green cauliflower cheese gnocchi p108 Salted maple pretzel pie p27 A light yet seriously nourishing bowl of beans and pumpkin gives way to verdantly hearty baked gnocchi – two dishes that celebrate October's finest veg. Make sure you leave some room for a slice of tart for pudding – a masterclass in how something salty can temper the deep sweetness of autumnal maple to provide the perfect balance of flavour. WARMING SPICE Duck and prune tagine p35 Floral-butter roast carrots p49 Baked apple pie spring rolls p57 A rich, fruity, indulgent stew full of Moroccan flavour is the perfect companion to a platter of spiced roast carrots on a bed of yogurt, which lends tang and brightness to proceedings. Finished off with…

The taste test I couldn't resist the 'egg and cress' (above) – its aioli with pistachio and watercress pesto couldn't be less like the plainness of its title. I followed it with the white-poached chicken with chinese cabbage and peanut rayu, which was a complete joy too. BOOK OF THE MONTH OTTOLENGHI COMFORT The latest from the Ottolenghi team – Helen Goh, Verena Lochmuller, Tara Wigley and Yotam himself – focuses on comfort food with typical Ottolenghi inventiveness. Comfort professes to combine 'nurture, convenience, nostalgia, indulgence', and the recipes deliver on that. The authors' heritage and experience takes in a global sweep – look forward to cucur udang (prawn spoon fritters) from Malaysia, summer cacciatore with herb salsa from Italy and more. Recipes feel familiar yet new – even pea…

crowdpleasers. Inspired by Indonesian rendang and Thai massaman, this intensely rich and fragrant braise is a favourite-in-the-making – it's all down to the coconut milk, which is gently reduced and caramelised during cooking Having a slow-cooked ragù in the freezer makes weeknight dishes a doddle. This one highlights the incredible flavour of venison, eschewing tomatoes in favour of lots of herbs. Great with pasta, but equally good on a bed of polenta or mashed potato Herby venison shank ragù Serves 6 Hands-on time 30 min Oven time 3 hours 15 min MAKE AHEAD Make up to the end of step 3, remove the bay and any bones, shred the meat, divide into portions, then cool completely. Cover and keep in the fridge or freeze for up to 3 months. Defrost and…

I'm never knowingly under-equipped. I like to think I can produce a dinner for 10 with simply a paring knife and a small, ancient chopping board – I'm sure I've even written that feature at one point, and if you read it, sorry. But I'm as addicted to the Lakeland catalogue as the next gadget-obsessed cook who looks at a new cherry stoner in the same way a petrolhead looks at the latest Ferrari. About a dozen years ago, we hammered down the M20 from our home in London to Dover and the Channel Tunnel, with the back of our car packed to the windows. By 6am, I'd eaten our travel picnic just to make more space. In among the summer clothes, sunscreen, dog beds, fat paperbacks and beach towels…

Recipe taken from Sanjana Feasts: Modern Vegetarian And Vegan Indian Recipes To Feed Your Soul by Sanjana Modha (Unbound £25) and tested by delicious. Hazelnut cocoa burfi Makes 18-20 Hands-on time 45 min, plus cooling Oven time 12-14 min Specialist kit 30cm x 20cm baking dish, at least 5cm deep “For me, no festival or special occasion is complete without burfi. This fudgy-textured milk treat is traditionally very sweet, with a melt-in-the-mouth texture. Here's my deeply nutty version, made with roasted hazelnuts, salted brown butter and cocoa powder, all of which balance that obligatory sweetness. These flavours remind me of the creamy hazelnut filling of a very popular chocolate bar. This is especially good after a meal, eaten alongside a shot of espresso.” MAKE AHEAD The burfi will keep in…

Best of the best. be a better cook. The chicken kyiv (or kiev as it was called until recently) achieved fame in the UK as a frozen ready-meal in 1979. For many, the chicken meat with its perfect rounded pocket of scalding, molten garlic butter seemed the height of sophistication, but over the years the novelty wore off and the dish fell out of favour, a symbol of 1980s naffness. Recently, stuffing things with garlic butter has enjoyed a renaissance, especially in trendy restaurants. From cod to cauliflower, I've seen just about everything get the kyiv treatment. No surprise, really, as stuffing anything with a punchy garlic butter generally improves it tenfold. Chicken, however, is the original and still the best vehicle to contain that delicious oozy centre. Chicken kyiv is…

ABOUT HELEN GRAHAM Helen takes inspiration from the food of the Middle East, Eastern Europe and North Africa. After working at London restaurants such as The Palomar and working with Yotam Ottolenghi, she rose to fame as chef of Middle Eastern vegetarian restaurant Bubala. Follow Helen on Instagram @helensgraham Ultimate instant houmous Serves 4 Hands-on time 5 min “The key to great houmous at home depends on three factors. First, the quality of chickpeas – sure, you can use tinned, but the ones in jars, which are a little more expensive, will yield softer, creamier results. If yours are a little firm, drain them and simmer in a pan of fresh water and a little baking soda for 20 minutes. Second, the quality of your tahini is crucial. Supermarket brands…

be a sustainable cook. Dr Anna Sulan Masing is a writer, editor and academic. Her book Chinese And Any Other Asian (W&N £20) is out in February 2025. To read Anna's feature about buying the best spices, search 'good spice' at deliciousmagazine.co.uk Brown, jasmine, short-grain and, of course, the popular basmati – rice in all its forms is a staple in so many kitchens around the world and, although it isn't grown in the UK, 88% of British households have rice in their cupboards. It's a crop facing real challenges, however, due to climate change – so do we need to think more about how rice is grown? WHAT DO WE KNOW ABOUT RICE? Rice cultivation is believed to have begun over 8,000 years ago in central China. There are…

Modern British hops are my favourite subject in beer. There's a 500-year-old history of hop-growing in the UK, predominantly in the South East and the West Midlands, and Britain is famous for hops that give a distinctive character to classic beer styles like best bitter and stout. There's Golding with its honey and lemon flavours, Fuggle with its herbal, minty qualities, blackcurranty Bramling Cross and more. As beer tastes evolve towards more fruity hops, especially those from the US, Australia and New Zealand, traditional British hops are out of fashion with modern beer styles. But that's changing, and it's exciting. For a decade there have been British hop breeding programmes looking to find new hop varieties with abundant fruit aromas, and the work is finally coming to fruition. We're now…

make it every day. HALLOWEEN HORRORS Instead of carving your pumpkin and letting it rot on the doorstep, get creative with Halloween decorating: use edible pens to draw on the skin or attach fresh flowers with edible glue. If you don't cut into it, it will last longer and you can eat it afterwards, but if you're set on carving, wash and dry the pumpkins beforehand and sterilise the tools in boiling water. Put your pumpkin in a window in a cool spot and use an LED candle. After 1-2 days, rinse and cook it. ROASTED SEEDS Crisp pumpkin seeds are great as a snack or as a crunchy topping for pasta, soups or salads. To make them… Heat the oven to 180°C/160°C fan/gas 4. Remove the seeds from the…

Bite-size break. “This delightful county – with wonderful scenery, food and history – feels like a relatively undiscovered gem” You've heard of Shropshire. But have you been to Shropshire? Perhaps it's the lack of a famous city – or any city, come to think of it – but this delightful county, with wonderful scenery, food and history, feels like a relatively undiscovered gem. RELAXED PACE, SLOW FOOD… John Betjeman called Ludlow “the loveliest town in England”. He had a point. There are 500 listed buildings, a castle, gorgeous views of the River Teme, cobbled streets lined with independent shops and a 700-year-old market. As you'd expect from a town that's the unofficial capital of the UK's Slow Food movement, it's dotted with lovely cafés, bakeries, delis and restaurants – and…

WHAT DO YOU THINK? Is the word 'curry' indeed an outdated insult to Indian cuisine, or does it still have its place? Let us know on our social channels or at info@deliciousmagazine.co.uk “Did you say you're from India?” said my new flatmate when I arrived in London from Bangalore as a student back in 2010. “Oh, I love your food – especially a good curry.” Curry? What was she talking about? Sure, I'd heard of specific dishes with the word in them: a vada curry from Chennai (leftover vadas – fried snacks – repurposed into a saucy bowl for breakfast) and a pandi curry (spicy pork) in neighbouring Kodagu, but that was about it. I had no idea curry was an all-encompassing word to describe Indian food. When I went…

simple pudding. Easy banoffee sheet tart Serves 6 Hands-on time 20 min  Oven time 20 min Heat the oven to 220°C/200°C fan/gas 7. Unroll a 320g puff pastry sheet onto a baking tray (on its baking paper) and prick all over with a fork. Sprinkle with 2 tsp golden caster sugar and 2 tsp sesame seeds. Bake for 20 minutes until golden and puffed. Set aside. Meanwhile, peel 3 bananas, halve lengthways and sprinkle with 2 tsp golden caster sugar. Melt 20g unsalted butter in a large frying pan over a medium-high heat. Add the bananas and cook for 6-8 minutes, turning halfway, until caramelised all over. Lift onto a plate. Wipe the pan, then add 80g golden caster sugar and 2 tbsp water. Stir to dissolve. Remove the spoon and…

POPPY'S AUTUMNAL FEAST At this time of year, I enjoy inviting friends round for my birria-inspired turkey tacos. You are holding on to the summer with the fresh guacamole but bringing autumn-ness in with the delicious slow-cooked pulled-apart turkey. And we'd all have something to warm our spirits – Fireball whisky liqueur with apple juice. You can have it as a hot toddy when the weather really dips. Inspired to try some of our best spud ideas? Visit deliciousmagazine.co.uk/potatorecipes I'm definitely a bit of an attention seeker. In high school it dimmed ever so slightly because everyone wants to be cool at that age, but I loved drama and acting. I think one of my reports said: 'She's better at ad lib than actually learning', which probably helps with presenting…

Veg hero of the month. seasonal star. WHAT IS CELERIAC? Some people think celeriac is the root of the celery plant, with the stalks being what we use for waldorf salads and the rest. That's not quite true, though. While they both come from the same plant, Apium graveolens, celeriac comes from a variety cultivated for its grapefruit-size root mass (var. rapaceum), while celery comes from a variety cultivated for its stalks (var. dulce). Celeriac tastes a bit like celery but has a more herbal, earthy note and a different texture – it doesn't have the wetness of the salad stalk, and when the white flesh is cooked it becomes sweeter and has a pleasing, almost velvety creaminess. HOW TO PREP IT? The whole vegetable will keep for up to a…

“If it makes you raise an eyebrow when you read the recipe, but puts a smile on your face when you eat it, my work is done” OMAR FOSTER ABOUT OMAR FOSTER After finishing as runner-up on MasterChef 2023, where he wowed all the judges with his innovative flavour combinations, Omar now works as a recipe developer, consultant and stylist through his agency, Whipped Cream. “Apples flavoured with northern African spices and stuffed into Asian spring roll wrappers provide the ultimate relaxed dessert – perfect for dipping into a simple chocolate sauce” OMAR FOSTER Baked apple pie spring rolls Makes 8 Hands-on time 20 min, plus 10-15 min cooling Simmering time 15 min Oven time 20-25 min • 4 granny smith apples, peeled, cored and chopped into 1cm cubes •…

food for thought. On a recent trip to my local butcher I came away with a chicken and a shock: the bird cost £25. Admittedly it's a big one, but for an animal I'd rarely paid more than £10 for, it necessitated a mindset shift. And it's not just in London. At one farm shop I visited in Bruton, Somerset, whole chickens start at £17, while birds at Suffolk's Sutton Hoo Chicken, found across the southeast, fetch at least £20. What's changed in the poultry world? CHEAP AS CHICKS Chicken has been a cheap source of protein for many years – you can still get a whole small bird for about £3. The meat's popularity has been boosted by chains like Nando's and fried chicken shops, which dominate many high…

The expert guide to… be a better cook. Roast pork is sometimes a bit of a gamble. If it's juicy and tender with crisp crackling it's a beautiful thing. It's easy to get wrong, though, leaving you with crackling that's chewy and disappointing. And disappointing crackling often means dry meat, too. Crackling is made when the fat just below the skin of the pork bubbles up and effectively fries the rind, resulting in a crunchy, blistered topping with a creamy layer of cooked fat below. To get tender, juicy meat it must be cooked in a way that renders the fat and locks in moisture. Fat, you see, is key to perfection. Here's how to render it properly and get the roast pork of your dreams… TURN THE PAGE FOR CRACKLING…

A BIT ABOUT TARUNIMA SINHA A self-taught baker who moved to the UK from India in 2001, Tarunima began baking in a repurposed 20cm chapati tin. She's a popular contributor to delicious. and known for making cakes with innovative flavours. Tarunima's first book, My Little Cake Tin (Quadrille £22), was published this year. Follow her on Instagram @mylittlecaketin Serves 8-10 Hands-on time 1 hour 45 min, plus cooling and 2-3 hours chilling Oven time 55 min Specialist kit 2 x 20cm sandwich cake tins; stand mixer PBJ brown butter sponge cake MAKE AHEAD The brown butter keeps well in a sealed container in the fridge for a couple of weeks. For the brown butter • 250g unsalted butter, cubed For the cakes • 200g plain flour • 50g cornflour • ¼ tsp…

Cocktail of the month This slightly terrifying sounding cocktail is a hangover cure from pre-Prohibition times. Despite the punchy ingredients list, the balanced flavours make it dangerously drinkable. While it's probably not a good idea to mix one up to cure a hangover, it's a pleasing aperitif before dinner. The absinthe is traditional but we found you can barely taste it, so don't worry about adding it unless you have some lying around. Fun fact: the Nick & Nora glass (pictured) is named after the crime-solving couple in Dashiell Hammett's novel The Thin Man. Corpse reviver no.2 Serves 1 Hands-on time 5 min Pour a dash of absinthe (if using) into a coupe or Nick & Nora glass, swirl it around, then pour out. Put 20ml gin, 20ml Lillet Blanc, 20ml…

make it every day. There's a bit of a 'vegetarian option on a pub food menu in the early 2000s' vibe to a stuffed mushroom – but you can't deny it tastes great when done right. The creamy ricotta filling and crunchy topping work well together with rosemary-scented potatoes on the side Crispy chipotle chicken with cheesy polenta and jalapeño jam Serves 2 Hands-on time 25 min SCALE IT UP The jalapeño jam will last in the fridge for weeks. For a bigger batch, weigh the pickles, then add the same weight of sugar and of brine. Simmer in a pan until it reaches the right consistency – remember it will thicken as it cools. AIR FRYER These chicken strips work a treat in the air fryer. Simply cook at 200ºC for…

On a hazy summer morning at Boundary Farm in Wingham, Kent, Trevor Bradley hauls open two huge barn doors to reveal crates of freshly harvested potatoes. He sells tonnes of them a week, mostly to fish and chip shops, but these are surplus: perfectly delicious but not right for chipping. I'm here with Hythe Environmental Community Group (HECG) to rescue the spuds for local social enterprises and food banks – reviving the ancient custom of gleaning (collecting leftover crops from fields that have been harvested) to answer some pressing 21st-century problems. For millennia, gleaning was part of England's annual agricultural calendar. Until the end of the 18th century, the traditional practice was a legal entitlement of labourers and the poorer members of the farming community. Industrialisation, property laws and other…

HOW TO WIN A PRIZE Complete the crossword puzzle correctly, take a picture and email it to info@deliciousmagazine.co.uk by the end of the month for a chance to win* JUMBO CROSSWORD Across 1 French cheese – good for a savoury tarte tatin (9) 8 Slang name for a British pub (6) 9 Type of acid found in sourdough bread, pickled veg, yogurt, beer, sauerkraut – and tired athletes (6) 12 Light, flaky pastry that rises to the occasion? (4) 13 Offal – a good source of iron and vitamin B12 (5) 14 Type of bean used for ful medames – see p80 (4) 17 Thick, sticky syrup resulting from sugar refining (7) 18 Rectangular dish used to cook pâté, fish mousse or vegetables, creating a dish with the same name (7) 19 Produced without using chemical fertilisers or pesticides…