This chutney is served with hare pasty, but also it goes well with game terrine or cheese. Quince is in season in the autumn and is part of the same family as pears and apples. It’s very hard and bitter until cooked – don’t try eating it raw. Quince paste or ‘membrillo’ is traditionally served with cheese. Quince is also nice roasted inhoney or poached in red wine and served with game dishes.

Ingredients:Makes about 1 litre
8 quinces
1 large white onion
1 Bramley apple
2tbsp sultanas
1 stick cinnamon
1 star anise
2 cloves
250ml red wine
100ml port
400ml red wine vinegar
500g sugar

1. Peel the quince and cut into about 3cm chunks. Discard any seeds and the tough white inside of the quince. The quince will start to oxidise but this won’t affect the finished chutney. Place in a large saucepan. Peel and chop the onion, peel, core coarsely grate the apple, and add these to the pan. Place the star anise, cinnamon and cloves in a piece of muslin cloth and tie up with string, then add to the pan. Add the sugar, red wine, port and vinegar and bring all the ingredients to the boil, then turn down to simmer, stirring every ten minutes to prevent burning. If the chutney does start to catch on the bottom, transfer to another pan immediately. Carry on cooking the chutney for two to three hours until it starts to have a glossy texture. If there is a little too much liquid turn the heat up to reduce.

2. When the chutney is ready remove the spice bag and transfer to jars and store with a tight-fitting lid. It should keep for a few weeks.