A reminder for those of you with ornamental quince in your gardens. The yellow or green fruits from this shrub make excellent quince jelly.

They can also be washed, cut in half, placed in a saucepan, barely covered with water, and stewed until soft.

Sieve the cooked fruit to remove the skins and seeds. A generous dollop or two of the aromatic puree can be added to apple crumble, apple pie, or stewed apple.

 Paul Cleave