Quince again

Today a chapter called "Browning meat. More quinces. "

A chapter which changed a long held belief of mine. I always thought browning meat in a shallow layer of fat or oil before cooking was to seal in the juices but not so says Mr Slater it will " enrich both the flavour of the meat and the juices in the pan  "

Another lesson learnt. 

Tonight we had Quick, mildly spiced beef. 

And just as it says it is quick to make and mildly spiced - quite rich

For desert we had Baked quince with orange and mascarpone ginger crunch. 

Not a fan of this one but the mascarpone ginger crunch was very, very nice. So simple and quick to make and delicious, will use this to accompany other deserts.