Angela’s tips for using quinces

• We use quinces for different purposes as they ripen through the season. When they’re slightly underripe and high in pectin, they’re wonderful for making jelly. Just as they ripen, we make paste. The last ones end up in this recipe.

• We add raw quince to savoury tagine dishes – our favourite is with lamb. They soften as they cook but don’t have time to turn ruby red – you still get their wonderful scent, without any sweetness.

• If you’re fully stocked with quince paste, Maggie Beer also taught us another way to use up the paste and turn it into a sweet, sort of like Turkish delight. Cut the paste into cubes. Either dust it in cinnamon and icing sugar or roll it into balls and dip it in chocolate for an incredible petit four.