Quince

These highly fragrant, high pectin fruits are perfect for jams and preserves, and are also a wonderful addition to gin! Quince can't be eaten raw, so must be cooked.

They are a hard fruit, so don’t wait for them to go soft. Wash, cut into quarters, then remove the core with a v-shaped cut. Slice or chunk – bake for 50 minutes, or poach for 40 minutes in a light sugar syrup. Add to apple crumbles or pies; casseroles and tagines; make traditional quince jelly; or add to chutneys. A very versatile treat.

For gin, cut up a couple of quinces into chunks (removing pips and core) and put in a jar, add some sugar and then cover with gin for a few weeks - don't let air get at them - give the your jar a shake every few days. Strain and bottle, then drink!