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Apples are used to make Calvados, a type of apple brandy from Normandy, France. Calvados is made by fermenting and distilling apples and aging the resulting spirit in oak barrels. The result is a smooth, rich brandy with a slightly sweet, apple-like flavor. Calvados is often enjoyed as an after-dinner drink or as an ingredient in cocktails.

Grapes, specifically Trebbiano grapes, are used to make Balsamic Vinegar. Balsamic vinegar is a type of vinegar that is made by fermenting and aging grapes in a series of wooden barrels. The resulting vinegar has a deep, complex flavor and is commonly used as a salad dressing or to add a tangy flavor to sauces and marinades.

Potatoes are often used as a filling in the Indian dish, "Samosas". Samosas are triangular-shaped pastries that are filled with a mixture of spices and vegetables, such as potatoes, peas, and sometimes meat. The pastries are then deep-fried until crispy and golden brown.

Sausages, or "bangers", are traditionally used to make the British dish "Bangers and Mash". Bangers and Mash is a simple dish that consists of sausages served over mashed potatoes and topped with a rich gravy. The dish is a staple of traditional British cuisine and is often served in pubs.

Turnips are used to make the classic French dish, "Pot-au-Feu". Pot-au-Feu is a hearty stew made with a variety of meats and vegetables, including turnips, carrots, leeks, and potatoes. The dish is slow cooked to create a rich, flavorful broth and is traditionally served with crusty bread.