4as a starter
During a cooking class I gave at Leith’s a few years ago a woman came up to me and said: ‘I’ve got a tree full of quinces in my garden but I don’t do anything with them. I am scared of quince.’ She’s not alone. The daunting thing about quince is the preparation. Although it has the innocent look of, say, an apple or a pear, it is rock hard and requires long cooking before becoming edible.
Still, once you’ve got rid of your quince gremlin and tried preparing it yourself, you’ll be am