Secret Kitchen menu, 13th Nov 2010
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
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.