Christine McFadden Cookery and Food Writing
Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Candied Seville Orange
Peel in Syrup
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Deep-Fried Egg
Easy Curry
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Moroccan Kid Tagine with Apricots and Almonds
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Herbs and Lemon
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with
Star Anise and Orange
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Steak and Kidney Pie
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Cherry Yogurt Ice
Warm Salad of Partridge,
Pears and Walnuts
Quince Membrillo recipe Christine McFadden cookery Southwest


The beauty of this recipe is that there is no need to peel or core the quinces. Just wash them well to remove any of the natural grey fluff.

ripe fragrant quinces 1–2 kg

1) Roughly chop the quinces and put in a saucepan with just enough water to barely cover.

2) Cook for an hour or so or until soft, then leave in the pan overnight.

3) Push through a sieve, weigh the resulting pulp and tip back into the pan. Add an equal weight of sugar and stir over gentle heat until dissolved.

4) Simmer gently for an hour or more until you can see the bottom of the pan when you pass the spoon through the mixture.

5) Pour into shallow plastic containers and leave to cool. Cover the surface with greaseproof paper, then seal and store in the fridge.

    Photography: Scott Morrison    
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