Today is the day.
The first day of using quince in soup (the crumble was a winner).
Bev has made it using butternut squash, sweet potatoes and, obviously, quince, but when we tasted it we all thought it a bit odd, a bit too sweet. Dan suggested we serve it as a cake sauce.
Ten minutes later Bev had worked magic with a little cumin.
It’s a glorious colour and tastes delicious though next time we won’t go so quince-heavy.
I shall be having it for my lunch today.
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