Russell and Carol - hayle and hearty

Came across an early mention of Crumpets - in a herbarium !

Culinary uses of Polygonum aviculare L. (Knot Grass): 'The Seeds furnish a nutritious meal; it
is made into thin cakes called Crumpits.'

a small extract in a fascinating article by Jessica Shepherd, Natural History Research Assistant (St. Aubyn)

Bringing a herbarium to life at Plymouth City Museum and Art Gallery

Beech Noyau

A noyau is typically a cordial made from brandy, gin, cognac etc.
However, this is a classic British version made using young beech
leaves.

Ingredients:

1 bottle of gin (700ml), 225g white sugar, 200ml brandy, 400ml young beech leaves.

Method:

Using only very young beech leaves, freshly stripped from the stem. Add
these to a bottle or glass jar (with a secure lid) until the vessel is
half full. Add the bottle of gin then stopper the jar and store for 3
weeks before straining the alcohol off. Meanwhile add the sugar and
300ml water to a pan and bring to a boil. Take off the heat and allow to
cool before mixing with the flavoured gin and the brandy. Pour into
bottles and store.