The greengage is a small round green plum with a yellowy green or golden, sweet, scented flesh. Wild greengages were possibly introduced to Britain by the Romans but they disappeared from cultivation in the Middle Ages. The first cultivated greengage was brought to Britain by Sir Thomas Gage who lived in Suffolk where growing conditions for the fruit are perfect. The green skin may not indicate sweetness but ripe greengages are mouth-watering when eaten raw and they make excellent jam or puree for pies and puddings. Hare is not widely available but you should find it ready to cook at a game butcher or on the menu of good restaurants.
Hare is popular throughout America and Europe and is often domestically bred.
Skate is a relation of the shark. Only the wings of the skate are used and they contain no bones just a pliable cartilage which can be easily removed, leaving tender flesh to savour. Skate has a gelatinous quality which makes it excellent for making p t , stock and terrines. A fishmonger will usually keep skate wings in cold storage for a couple of days before selling themt to allow the flavour to develop and the flesh to soften. The wings can be fried in a little butter, flavoured with capers and samphire, or in olive oil and garlic and served with new potatoes or chunky chips.