Welcome

Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Tuesday, 18 September 2007


I am waiting every day now for our quince crop to be ready. There is quite a good crop this year and plenty enough for quince brandy and quincemeat. They are still covered in the furry coats and as soon as this is gone I will be out picking them!

4 comments:

Vida said...

Quince paste is lovely with cheese, roasted quince are devine, I saw someone do a quince caramel, which looked like jelly, lovely and clear, (Eating with Jack, is the blog for the caramel), it's lovely cooked and rolled in sugar, preserving it, there I think I have run out of ideas in my head, maybe I will look up some more.. not that you asked... ooops.Vida x

Marie said...

I can't wait to see what delights you cook up to tempt us with!

Figs Olives Wine said...

What a dream to have a quince tree, Hannah! I can't wait for quince season, and I know I'm going to love hearing what you do with yours!

Ruby said...

its been a fantastic quince season in northern california! i've posted one of my favorite quince-inspired recipes at www.wonderfulingredients.com, savoury quince & onions. with braised lamb or pork shoulder it is quite wonderful... looking forward to quince & asian pear cordial as well. here's to a bountiful quince crop for you!