While this jelly takes two days to make, it doesn’t require much attention until its final cook. The end result is so rewarding – an elegant preserve woven with history dating back to the 15th century ...

I share my recipe today for this Portuguese/Spanish speciality, best served with a strong cheese. Membrillo originated around the 4th century and as quince is high in pectin, you need no binding ...

Put the quinces and rose petals in a large saucepan and just cover with cold water. Set over high heat and bring to the boil. Reduce the heat to low and simmer for at least an hour (with the lid ...

I adore quince jelly; it goes so well with both savoury and sweet. It’s the perfect Christmas accompaniment and a worthy partner to any cheeseboard. Here I’ve paired it with oatcakes – another must ...

Sabrina started her gardening career completing a certificate of horticulture at Bentley TAFE, then a Degree in Applied Science Horticulture at WAIT, and finally completed a Bachelor of Social Science ...

Give your meals the Michelin-star touch with these sophisticated yet surprisingly simple recipes from the new cookbook by Marcus Wareing. Even though you probably associate raspberry trifle with ...

Quince always seem magical. A big plate of them can scent your whole house with a wonderful eau d’automne. They’re big, yellow, downy and almost completely delicious when raw. In Britain we don’t use ...

A showstopping dessert from the Quay and Bennelong executive chef. “A centrepiece dessert that you serve to your guests at the table is a wonderful gesture of hospitality and generosity,” says Gilmore ...

In a saucepan boil the quince pieces in the water over a high heat, then reduce the heat and cover. Simmer slowly for about 45 minutes. Mash them. Put the quince in a muslin bag and squeeze out the ...