One of our lovely customers has brought in a large box of quince which was keenly bartered for.  They are particularly large and shapely (with a couple of naughty quinces lobbed in, much like the Royal Family). They are still firm, but will ripen over the next few weeks, and are stunning in a fruit bowl while you decide how best to use them.

The Portuguese call the quince ‘marmelo’ and quince jam gives us the origin of the word marmalade.  Quince paste is easy to make and is traditionally paired with cheese, but also works well for hot and cold meats.  The fruit was first found around the Meditteranean, flourishing in the heat of the Mesopotamian plain, but also does well in the UK. You can find North African dishes that use quince, and this tagine recipe combines lamb or mutton with the scented fruit for a truly exotic and delicious taste, while using local ingredients.

However, the most successful dish we’ve made has to be Quince Sticky Toffee Pudding which is unbelievably good.

Quince look glorious, will scent the room beautifully, and will encourage you to try recipes you’ve never done before, so well worth trying.