• And now for something sweet…

    Vanilla quince and yoghurt pots


    • 2 – 3 quince, cored and peeled
    • 300g sugar
    • 750ml water
    • 1 vanilla pod, split and seeds removed
    • juice and zest of 2 small lemons
    • 250ml Greek yoghurt, to serve



    Cut the quince into medium-sized chunks and store in a little acidulated water (see cook’s tip).


    In a pot, dissolve the sugar in the water and add the vanilla pod and seeds, lemon juice and zest, and finally the quince.


    Place a lid on the pot and simmer gently for about 30 – 50 minutes (keep a close look as you do not want them to fall apart). Allow the quince to cool before serving them smothered in Greek yoghurt.


    Cook's tip: To make acidulated water, mix cold water with lemon juice or vinegar. Soaking fruit or vegetables in acidulated water prevents them from discolouring.