It’s odd how a recipe can vanish almost completely from the culinary repertoire of one country yet continue to be eaten and enjoyed in another. Sometimes it will even get re-imported as an exotic foreign delicacy. Membrillo, the Spanish version of quince cheese, is the perfect example. Continue reading
This is a lovely meal for Sunday lunch or maybe for Saturday supper. It’s one of those dishes which tastes as though you’ve spent hours slaving over it when in fact it’s very simple and straightforward.