Wine of the week

Triptych Wines
Marsanne

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UK seasonal food information, tips and recipe ideas, updated every week

SEASONAL FOOD OF THE WEEK

Quince

Quince

Resembling a lumpy pear, the ancient quince has become a bit of a forgotten fruit in recent times. This is perhaps because beneath the quince’s distinctive golden yellow skin and alluring fragrance, its flesh is astringent and sour when raw. However, given some patient and gentle cooking, quince can be a delicious and distinctive addition to many dishes, both sweet and savoury.

IN SEASON NOW

artichoke, beetroot, butternut squash, celeriac, celery, chicory, chillies, horseradish, jerusalem artichoke, kale, kohlrabi, leeks, parsnips, potatoes (maincrop), pumpkin, salsify, shallots, swede, tomatoes, truffles (black) [i], truffles (white) [i], turnips, watercress, wild mushrooms

apples, cranberries [i], medlar, passion fruit [i], pears, pomegranate [i], quince

almonds [i], brazil nuts [i], chestnuts, cob nuts, hazelnuts [i], rosemary, sage, sorrel, walnuts [i]

beef, duck, goose, grouse, guinea fowl, hare, lamb, mallard, partridge, pheasant, rabbit, turkey, venison, wood pigeon

clams, cod, coley, crab, dab, dover sole, grey mullet, gurnard, haddock, halibut, hake, lemon sole, lobster, mackerel, monkfish, mussels, oysters, plaice, pollack, red mullet, sea bass (wild), sea bream, skate, squid, turbot, winkles

[i] denotes imported produce

For information on seasonal food in the USA or Canada, please visit our sister site.