We are bringing you a new series of weekly autumnal recipes bought to you by the chefs at our restaurants.
Kicking things off is Head Chef Joginder S Dham from New Street Grill who brings us a recipe for Red wine poached quince crumble and crème fraiche. The perfect recipe to get us all in the mood for red wine season.
Preheat oven 160 degrees Celsius
Combine all the ingredients (accept quince) into a medium size pan and place it over low-medium size heat, stirring to help the sugar to dissolve
Peel the quince halve them and remove the cores. Cut each half into roughly three or four segments and cook along with skins (for intense flavour)
Cover and simmer for an hour or until tender.
To make the crumble topping, mix the flour, oats and sugar with a pinch of salt, then rub in the butter until you have an uneven crumbly mix. Sprinkle the crumble in a lined baking trey and cook for 15-20 mins or until golden brown nuggets. Allow it to cool
Gently remove the quince in serving bowl and cooking syrup sprinkle crumble on top with a nice tablespoonful of crème fraiche