LOOSE ENDS
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
WORDS: ELLA TARN. FOOD STYLING: REBECCA WOOLLARD. STYLING: OLIVIA WARDLE
MEMBRILLO
FROM QUINCE GLAZED CHICKEN FILLET SKEWERS P80
MEMBRILLO CHEESE ON TOAST
Toast a slice of good quality bread. Meanwhile, warm the membrillo in a pan, then spread it over one side of the toast. Top with cheese, such as brie or goat’s cheese, then grill until the cheese has melted.
CHEESE TART
Spread warmed membrillo (see above) over the base of a blind-baked tart case, then fill with a mixture of eggs, cream/milk and grated cheese (for a 20cm tart case you’ll need about 3 eggs, 300ml cream/milk mix and 180g grated cheese). Bake at 180°C/160°C fan/gas 4 until set.