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Sauces and accompaniments

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Inspired dishes that cater for every course and every cuisine...

  • Curried pickled onions

    Curried pickled onions

    Place the onions in a large bowl and sprinkle with the salt. Cover with cold water and soak for 24 hours. Drain and rinse well under cold water. Peel and set aside. To make the curry pickling liquor, place all the remaining ingredients into a large saucepan and bring to a rapid boil for 10 minutes. Add the onions and simmer very...read more

  • Cranberry, Port and orange

    Cranberry, Port and orange

    Place all ingredients into a medium sized saucepan and place over a low to moderate heat. Stir until the sugar dissolves then allow to simmer gently until most of the liquid has evaporated. Remove the cinnamon, star anise and cardamom and place the compote into a shallow container, cover loosely and refrigerate until cool. …with duck SERVES 4 2.5-3kg duck ...read more

  • Apple cider sauce

    Apple cider sauce

    Place half of the cider into a small saucepan with the raisins. Simmer gently over a moderate heat until the raisins are very plump (about 15-20 minutes). Add all remaining ingredients, minus the nutmeg, along with ½tsp table salt to a medium saucepan. Cook gently until the apples are soft, about 15 minutes. Combine both mixes together in a blender (or...read more

  • Garlic confit

    Garlic confit

    Place the garlic cloves and olive oil in a saucepan over the lowest setting possible on your stovetop (use a simmer pad if necessary) and cook for 1 hour or until the garlic is soft. You do not want the oil boiling at any time, you want it just past warm as this ensures the garlic becomes beautiful and soft – plus...read more

  • Pizza sauce

    Pizza sauce

    Place the tomatoes and oregano in a food processor with ¼tsp salt and 2 pinches of freshly ground black pepper, and blend until smooth....read more

  • Passion fruit curd

    Passion fruit curd

    To make the curd, place the sugar, butter, lemon zest and lemon juice in a medium saucepan on a medium heat. When the sugar has dissolved and the butter melted, add the passion fruit pulp, warm for 30 seconds, then remove from the heat. Beat the eggs and yolks in a bowl, gradually pour in the contents of the pan and...read more

  • Damson cheese

    Damson cheese

    Preheat the oven to 180°C/350°F/Gas 4. Put the fruit and lemon juice in a heavy casserole dish and cover. Put in the oven for 10 minutes, then lower the heat to 150°C/300°F/Gas 2 and cook for 50 minutes. Lower the heat further to 130°C/250°F/Gas ½ and cook for a further 1 hour. Sit a nylon sieve over a bowl and...read more

  • Red plum jam

    Red plum jam

    Half and stone the plums. Lay the pieces in a large earthenware bowl, adding some sugar over each layer of fruit, finishing with sugar over the top. Wrap the plum stones in a small piece of muslin and bury it in the plums and sugar. Leave overnight. Transfer the contents of the bowl, including the stones, into a preserving pan....read more

  • Forager’s jelly

    Forager’s jelly

    Put the berries, damsons and lemon juice, pips and flesh in a preserving pan with just enough water to cover the fruit. Put the lid half on the top and bring to a gentle simmer. Cook for about 1 hour until the fruit is soft. Check to make sure it doesn’t over-boil. Using a potato masher, press the fruits gently...read more

  • Mirabelle and saffron conserve

    Mirabelle and saffron conserve

    Put a cut in the side of each plum and put in a large pan with 225ml water. Cover and cook on a moderate heat until the plums are soft and splitting. Fish out as many stones as possible. Add the sugar and saffron and dissolve over a low heat. Increase the heat, and boil for 20 minutes, until it reaches 150...read more

  • Chinese plum sauce

    Chinese plum sauce

    Put all the ingredients together with 100ml water in a noncorrosive pan and bring to a simmer. Let the mixture gently bubble for 1½ hours, checking occasionally to make sure it doesn’t stick to the pan’s bottom. Remove the cinnamon and star anise if you can, and strain about 4 ladlefuls of the mixture at a time through a sieve...read more

  • Ricotta fritters with a tricolour of plum compote

    Ricotta fritters with a tricolour of plum compote

    Keeping the colours separate, cut the greengages and plums into halves then quarters, removing the stones as you go. Put each colour plum into a separate small pan – or use one pan to cook one batch at a time. Put 30g of sugar into each batch. Add the Muscat de Beaumes de Venise to the greengages. Split the vanilla pod...read more

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The Collection - Latest recipes this month

Inspired dishes that cater for every course and every cuisine...

Starters and Mains

  • Super savoury roast chicken

    Super savoury roast chicken

    To save time, you can make the paste in advance and store it covered in the fridge for up to 3 days until ready to use. Preheat the oven to 200C/400F/Gas 6. Pat the chicken dry with some paper towels. Place 2 onion quarters, the sprig of rosemary and the dried mushrooms into the cavity of the chicken. Take the remaining onion quarters and place into a roasting tray to form a trivet (three pronged stand) and place the chicken on...read more

  • Endive and Roquefort salad with grapes and caramelized walnuts

    Endive and Roquefort salad with grapes and caramelized walnuts

    Caramelize the walnuts by putting them in a frying pan over a medium-high heat with the sugar, salt, cayenne and walnut oil. Cook until the sugar is caramelized, stirring occasionally to make sure all the nuts are coated. Discard the outer leaves of the chicory, then separate and cut the inner leaves in half lengthways and cut into rings. In a large salad bowl, combine all of the salad ingredients. Make the dressing by whisking the oil, vinegar and mustard...read more

view more Starters and Mains recipes

Desserts and Puddings

Cakes, Bread and Pastries

  • Brûléed eggnog tartlets with clementines

    Brûléed eggnog tartlets with clementines

    You can make both the pastry and the clementines ahead of time, but you will need to warm the syrup through before serving as the butter sets once cold – it is best served just warm. Preheat the oven to 200C/40...read more

  • Frozen tiramisu cheesecake

    Frozen tiramisu cheesecake

    Prepare a 20cm spring form cake tin, lining the base with baking paper. Crush the biscuits in a food processor until fine, transfer to a bowl and stir in the melted butter until combined. Reserve about 4tbsp of the biscuit...read more


  • Quince jelly

    Quince jelly

    Wash the quince and fill a jam pan with a few litres of water. Peel the quince one at a time and cut in half, then into 2cm pieces (without removing the cores and pips as pectin is held in...read more

  • Strawberry and saffron jam

    Strawberry and saffron jam

    Grind the saffron strands to a powder using a pestle and mortar. Set aside. Put the strawberries and lemon juice into a large saucepan and place over a low heat until the strawberries soften. Simmer gently, uncovered, for about 20 minutes...read more

Quince jelly recipes

Category: Sauces and accompaniments

Quince jelly


  • 2.5kg quince
  • granulated sugar
  • 1 lemon, cut into quarters


Makes 3 X 250ML

Wash the quince and fill a jam pan with a few litres of water. Peel the quince one at a time and cut in half, then into 2cm pieces (without removing the cores and pips as pectin is held in the skin too). Put them straight into the pan, along with the peel, so they don’t discolour. Add more water if they aren’t all covered. Cut a rough circle of baking paper large enough to cover the quince and place a plate on top to weight down the fruit.

Bring to the boil then reduce to a simmer for about 2 hours until the quince are very soft and the juice has a delicate rosy glow. Put the fruit into a jelly bag and leave to drip overnight.

Put the juice in a measuring jug and calculate 450g sugar for every 500ml of juice. Pour the juice into a jam pan and add the sugar. Over a low heat, allow the sugar to dissolve gently. Put the lemon quarters in a muslin bag or wrap securely in muslin then add them to the liquid.

Bring the mixture to a fast boil for about 12 minutes until turning to a jelly. Test for a jelly set by spooning a little of the liquid onto a cold plate and putting in the fridge – it should jellify quickly.

Transfer the quince jelly to sterilised jars, cover and label.

Recipe credit: Recipes and Food Styling: Linda Tubby. Photography and Prop Styling: Angela Dukes

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