Tender lamb, fragrant spices, and the rich aroma of quince! This authentic Oriental dish brings together sweet and savory ...

Quince can be added to cooked apple and pear dishes or used to make quince sauce. It also makes excellent preserves, especially marmalade.

Quince trees are hardy down to Zone 5 and have ... and grate up a spicy sambal, whose recipe comes from a cookbook that is ...

This tarte tatin uses quince, which comes from the same family as the apple and pear. It should not be eaten raw but has a wonderfully fragrant flavour once cooked. Place the quince, caster sugar ...

It's an oldie but perennially good with cheese. Amanda Laird's quince paste recipe is scented with ginger too. Quinces and lamb are the stars of one of Morocco's classic tagines. Here they are ...

Off the heat, stir in the butter. Add the sliced quince and cook over moderately low heat, stirring occasionally with a nonstick rubber spatula, until softened, about 5 minutes. Let the quince ...

Add the quince, mix through and simmer with the saucepan partly covered, for about an hour or until the meat is soft and quinces are cooked. If needed add more hot water. Check seasoning and ...

Inspired by the enormous fruit on a gnarly quince tree at the old butter factory (a very special Fleurieu location) I came home and poached quinces my favourite way, combining them with almonds in ...

Bull explained both the Scotch egg mix and quince aioli can be kept in the fridge for three days when pre-prepared. The George sells some 90 Scotch eggs a week for £9 per plate. To switch up the ...