Although Autumn is my F.A.V.O.U.R.I.T.E time of the year - not least because it’s peak quince season and voluptuous golden orbs have been hanging everywhere in the orchard; winter is nigh. But there are still echoes of autumn to enjoy in June; the amber, orange, and red that deciduous trees turn; the cooler days and shorter nights; sitting in front of an open fire supping a favourite spiced tipple (gosh that sounds medieval). There are late-season quinces still available, so why not create a hot, aromatic bowl of quince deliciousness like the featured recipe for Middle Eastern-inspired meatballs in a sweet, sour, and spicy quince sauce.
- The magic (and chemistry) of cooking quinces,
- Warming spices make for perfect pairings,
- Meatballs in a sweet, sour, and spicy quince sauce recipe,
- The first English cookbook: A Forme of Cury (c. 1390), and
- What’s happening in the orchard?
‘The beauty [and joy] of life is in the small details, not big events.’
Cathy x
