Made my first poached quinces, love the ruby red colour! And of course it was delicious! Recipe from Five Quarters cookbook by Rachel Roddy.
Hokkaido pumpkin soup with sage and halloumi 'croutons'
Warm your heart on a chilly autumn day
Brown Butter Maple Stewed Plums with Cinnamon – plus a note on a short autumn break | ginger & chorizo
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It's gluten and sugar free! On the blog now
