Culinary Quiz

1. This ingredient in Italy is known as "piglets". The French name is also associated with Bordeaux. What is the full French name?

2. If you were instructed to cook Dr McIntosh, how would this best be achieved?

3. Can you identify the herb which is often found in herbaceous borders, has red flowers, orange flavoured leaves and is used in both tea and salads?

4. In the Cognac region of France it is said that the angels always drink their share. How is this 11. These problems with choux paste are normally caused by the basic mixture being over-cooked.

12. This is a suet roll filled with bacon and onion, thought to have originated in the Bishop's Stortford area. The name is believed to have been used by the poor, as a slang expression because it "plugged" hunger.

13. This canap€ uses flaked fillet of smoked haddock. The fish is served on toast and topped with hard boiled egg.

14. This is a traditional Scandinavian dish, which is mixed at the table. The centre is a raw egg yolk, surrounded by rings of anchovy, capers, onion and beetroot.

15. Niacin is found in Vitamin B, which has it's source in liver, bacon and kidney.