It's odd how a recipe can vanish almost completely from the culinary repertoire of one country yet continue to be eaten and enjoyed in another. Sometimes it will even get re-imported as an exotic ...

Whether cooked into a sweet paste for cheese or simply poached with vanilla, these quince treats bring warmth to the crisp, dark days of autumn We have returned from California to winter in London.

Membrillo – quince paste – isn’t just for the cheese board. It melts deliciously into this surprisingly decadent tray bake This is quite a decadent cake. It uses membrillo, the quince paste that we ...

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 ...