Ox Cheeks with Quince and Pomegranate

Beef, or ox, cheeks are perfect for slow cooking, cheap and full of flavour. They’re well worth seeking out. A good butcher should be able to help and you can also ask him/her to trim them up for you, although that’s easy enough to do at home.

I’ve cooked them here with quince and pomegranate in a Persian/Iranian-inspired stew. Meltingly soft meat and a gently spiced, sour/sweet fruity sauce – delicious.This is one of the best things I’ve made this year. Continue reading

Beef Short Ribs with Quince

Image of quinceYes, yet another quince recipe, but it’s a good one. Faced with a glut, I’ve been searching my historical British cookery books for a meat-and-quince recipe but can’t find one, which is odd when you think we’ve been cooking these gloriously perfumed fruits since medieval times. Our ancestors seemed to use them exclusively for sweet dishes but if you know different, I’d love to hear from you.

So today’s dish is based on the fragrant Persian/Iranian stew Khoresht-e Beh. Continue reading

Baked Quince with Mead

Image of quince in a basketQuince have been used in British kitchens since (probably) the 13th century and mead’s history goes back even further, so I’ve gone a bit medieval on you today. The flavours complement each perfectly, the sweetness of the fermented honey drink cutting the astringency of the quince. Continue reading