Yes, 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
Quince 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
A verrine is simply a layered dessert, or sometimes an appetiser, served in a small, usually straight-sided glass. There are no hard-and-fast rules, but for puds something fruity, something crunchy and something creamy usually works. Continue reading