1. Woodcock is in season during October and November. It should be hung for four days and cooked without removing the entrails.
2. These two sauces are identical in content. The difference being that the soubise is passed through a strainer.
3. There are many varieties of this Irish vegetable dish, but mashed potatoes, cabbage and leek are considered essential.
4. Very popular in France, these frogs also live in East Anglia. They were introduced to Thetford by monks and are now found in Hampshire and Surrey as well.
5. Sablé paste, which is used for petits fours and pastries, has the addition of ground almonds.
6. Liver may cause problems for people suffering from heart disease and gout. Plus, too much can cause vitamin A poisoning.
7. This soup is popular in the Malaga region of Spain, but is of 10th century Arab origin. It is made with almonds, grapes, bread, sherry and garlic.
8. Served with lemon and rose-water syrup, these doughnuts are sold on the street, particularly during festivals.
9. They would be purchased from the greengrocer, as they are all varieties of grapes grown in China. All are used for the table and the production of wine.
10. Tas kebabi, meaning upside-down kebab, has rice cooked in a pan with lamb stew placed in the centre, which is then covered with an upside-down pot.
11. Much of the sausage meat commercially used is made from mechanically recovered meat. This method can include unintended ground bone, rich in calcium.
12. Barrels from various regions are traditionally of different sizes. The largest is in Bordeaux, at 225 litres; Mƒcon has 215-litre barrels and Champagne's are 200 litres.
13. These are popular 18th century puddings, containing a large amount of eggs and double cream. It is this that causes them to wobble, hence the name.
14. Fruit soups - pineapple, cherry, orange and many others - may be served at any meal, including breakfast.
15. A small amount of sweated paprika is added to the basic sauce to provide the colour.