liuzhou

They do look rather sad! I wouldn't have touched them, either.

There are literally dozens of Chinese preparations. Probably the two best known are 红烧肉 / 紅燒肉 (hóng shāo ròu) or Red cooked pork belly or Braised pork belly; and 东坡肉/ 東坡肉 (dōng pō ròu) usually just called Dongpo pork.

Sad news, indeed.

Chicken (leg meat) with jackfruit seeds and mushrooms. Very, very loosely based on a Fuchsia Dunlop recipe which uses chestnuts. Topped with basil because that's what I have.

Here is a recipe written by a Chinese teenager for cola chicken wings.

Squid and prawns with garlic, chilli, fermented black beans, oyster sauce and flying fish roe. Asparagus and rice.

Thank you. Didn't even realise it was someone's name!

?

No.

Nothing wrong with bloaters. They're just cold-smoked herring.

Yes.

Found this morning. One of a range of new snack products. You will be thrilled to know that this one comes in two versions. Red chilli or yellow chilli flavoured. This is the red one. It was edible but I won't be rushing back for more. P.S. The Chinese name, 素毛肚 (sù máo dù) literally translates as "vegetable tripe'.

As a kid growing up in Scotland, I was regularly medicated by my mother with hot toddies. Still partial to one of a winter evening. Hot whisky, water and honey.

Me too.

Linguine with slow cooked pork ragu made from fresh tomatoes, shallots, chilli, red wine and secret ingredient*. Finished with balcony basil and grana padano. * Vietnamese fish sauce - liquid unami.

Ok. I took a handful of them and gave them a test boil for 30 minutes. After letting them cool, I tried them. Yes, sort of chestnut-y and quite pleasant. I can see me using them in a chicken Chinese dish usually made with chestnuts. Sadly, I don't have the equipment to try oven roasting them, but I'm sure that would work too. I'm told 20 minutes at 200ºC / 400ºF does the job. It's also possible to pan roast them. Maybe I'll try that later.

OK. They are jackfruit seeds (or nuts).

No

Technically, they are seeds, but often described as "nuts". You are getting closer.

No

I'm sorry, but the first thing that came to my mind was the aftershave, the smell of which I've always hated.

Chicken and mushrooms with garlic, shallots, chopped chilli and white wine. Served with asparagus and orzo.

Well, I've found out, but would still like to hear your guesses and any suggested uses.

Excuse my profound ignorance, but does anyone know what these nuts are? I bought them on a whim, but they were unlabelled and the supermarket staff were in their usual fog of senselessness. They are rock hard, so I'm guessing they need cooking in some way.