Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
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
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
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Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Medlars bletted jelly recipe Dorset Foodie
Medlar rosemary jelly recipe Christine McFadden

Medlar and Rosemary Jelly

The great thing about this recipe is that there is no real need to wait for your medlars to blet i.e. for the flesh to turn brown and soften, which can take a week or two. Nor is there any need for the tedious task of scooping out the flesh – just slice your medlars in half and boil them. Adding fresh rosemary sprigs – an excellent tip from my food-writer colleague Hattie Ellis – gives extra depth to the flavour.
The amount of sugar depends on the volume of liquid from the cooked medlars i.e. if you have 800ml of liquid, you will need 800g of sugar.
Makes enough to fill 4–5 medium-sized jars

medlars about 1 kg
lemons juice of 2
rosemary sprigs sprigs a few

1) Rinse the medlars, slice them in half and tip into a roomy saucepan. Pour in enough water to just cover. Bring to the boil, then simmer until soft – about 40 minutes or a bit longer, depending on the age of the fruit.

2) Dampen a jelly bag, or several layers of muslin (see Cook’s tip below). Suspend over a large bowl, making sure the bottom of the bag is well clear of the bowl.

3) Pour the cooked medlars and their liquid into the bag. Leave to drip, undisturbed, for about 8 hours. Don’t squeeze the bag or your jelly will be cloudy.

4) Measure the liquid then pour it into a large saucepan. Add an equal amount of sugar, along with the juice of 2 lemons and a few sprigs of fresh rosemary. Stir over medium heat until the sugar has dissolved. Bring to the boil, then boil rapidly until set – 105°C on a sugar thermometer, or a teaspoonful wrinkles when dropped on to a chilled plate.

5) Use a large metal spoon to skim off any froth. Fish out the rosemary sprigs, scrape off the leaves and stir them back into the liquid. Discard the woody stems.

6) Pour into warm sterilized jars, filling them to within 1cm of the top pf the jar. Cover with a waxed paper disc then seal.

Cook’s tips
If you don’t have a jelly bag, improvise with 6–8 large squares of muslin, layered and tied to the legs of an upturned stool.
You will need warm sterilized jars with lids. Either wash them in the dishwasher, or wash by hand using very hot soapy water. Dry them in a low oven, rather than using a non-sterile tea towel. Keep the jars warm while you make the jelly.

Recipe © Christine McFadden, November 2022

    Photography: Christine McFadden    
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