More ways with quince

Honeyed quince-and-walnut cake

(below) Grease and line an 8in-diameter cake tin and preheat the oven to 180˚C/350˚f/gas mark 4, cut a large quince into quarters, then simmer them in a saucepan with water and a generous drizzle of honey for about 20 minutes. Cool, remove the cores, then arrange the quince pieces in the bottom of the tin.

In a stand mixer, combine 175g butter and 175g muscovado sugar. Add 3 eggs, 1tspn cinnamon, 1tspn vanilla-bean paste and 2tbspn honey and mix again. Add a third of 160g self-raising flour, followed by half of the 100ml cooled quince syrup, then the second third of the flour, the remaining quince syrup and the final third of flour. Mix well, pour the mix over the quince and bake for about 45 minutes or longer, testing with a skewer.

Once baked, turn the cake out and pour a few tablespoons of warmed honey over the top. Serve warm with clotted cream—heaven!

Stuffed and baked quince

Mix 8tbspn oats, 50g chopped almonds, 75g chopped dried apricots, 50g desiccated coconut, 3tbspn coconut oil and a drizzle of maple syrup. Core 4 quinces, fill with the mixture and bake for 40 minutes. Serve with ice cream.

‘Partridge in a quince tree’

Quarter and core 3 quinces, rub with lemon, drizzle with olive oil and season. Bake in a hot oven, then set aside. Butter 4 partridges, scatter them with chopped rosemary and thyme, lay unsmoked bacon rashers over the breast and add the partridges to the tray you used to cook the quinces. Roast for 20–25 minutes, allow to rest, then serve the partridge (one per person) with the quinces and pan juices.