Secret Kitchen menu, 13th Nov 2010

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smquinces0003.JPGQuince

Champagne
Chicken liver paté and candied quince on brioche toasts

Winter salad of chicory, watercress, poached quince,
Stichelton and walnuts

Roast pork with sweet pickled quince, celeriac purée,
cavolo nero & Savoy cabbage gratin and grilled radicchio

Turkish baked quince with clotted cream

Corsican sheep’s milk cheese with membrillo

Each guest was given a jar of quince jelly, made from the skins and cores of all the quinces used for the dinner, and the recipe.

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