Last week there was quince with pork, rhubarb and Sichuan pepper. It was scrumptious. This week there is yet more quince in the fridge. (It really does keep for ages.) And there is very little else to get excited about. Nothing much in the veg patch, short of some winter purslane which I’m quite proud of and which is, singlehandedly, bringing brightness and light to these dark winter days. (It’s amazing what just one tub of greenery growing away in the depths of winter can do to lift the spirits.)
But, the quince. It remains in the fridge and so something more must be done with it:
Pudding. A sweet treat to celebrate making it through January. In fact, a baklava meets strudel type pudding.