Gently simmered in a fragrant vanilla and honey syrup, this poached quince recipe turns this unique fruit into a melt-in-your-mouth treat. Every year, as the days grow shorter and the air sharpens ...

Quince paste, or membrillo, is a sweet, thick fruit preserve made from quinces, sugar and lemon juice. Popular in Spain and Portugal, it has a firm, jelly-like texture and a deep amber colour.

Quince can be added to cooked apple and pear dishes or used to make quince sauce. It also makes excellent preserves, especially marmalade.

This tarte tatin uses quince, which comes from the same family as the apple and pear. It should not be eaten raw but has a wonderfully fragrant flavour once cooked. Place the quince, caster sugar ...

A gorgeous chutney with the colours of autumn. Definitely one of my favourites eaten with bread and aged cheddar. The chutney recipe here is based on UK chef and food writer Hugh Fearnley ...