Pheasant braised with leeks, cider & apples
Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon
Roast quince fool with madeira
Serves 4
Easy
Prep:
Cook:
Layer up quince laced with madeira wine and creamy Greek yogurt for a great autumnal dessert. Top the fool with toasted hazelnuts for added crunch
Skip to ingredients
Loading...
- 2 large quincepeeled and sliced
- 100g sugar
- 1 vanilla beanseeds scraped out
- 1 orangezested
- ½ lemonjuiced
- 300ml madeira
- 350ml double cream
- 150ml Greek yogurt
- handful of toasted hazelnuts
Nutrition: Per serving
- kcal766
- fat56g
- saturates32g
- carbs40g
- sugars33g
- fibre2g
- protein5g
- salt0.4g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Arrange the quince in a greased roasting tin or casserole and scatter over the sugar and vanilla seeds, throwing the pod in too. Add the orange zest and lemon juice, and pour over the madeira and 100ml water. Cover with foil and roast for 25-30 mins until the quince are pink and very tender.
step 2
Leave to cool, then blitz half the quince into a purée and finely chop the other half. Reduce the roasting juice in the pan to a syrup. Stir the purée and finely chopped quince together. Whip the cream to soft peaks and fold through the Greek yogurt and a little of the syrup. Layer in glasses with the quince mix and syrup. Chop a few hazelnuts to sprinkle on top and serve.
