Quinces

Originally from central Asia, the quince has yellow-gold, lumpy flesh with an aromatic, pleasantly tart flavour; a slice or two added to a pear or apple pie will give these dishes a wonderful scent and flavour.

Quinces are high in pectin, so are ideal for making jellies, jams and pastes. Quince sauce was traditionally served with partridge or other roast game, whilst quince paste (also known as membrillo or cotignac) is a popular accompaniment to cheese.