Culinary Anthropologist

Secret Kitchen menu, 13th Nov 2010

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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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