While quinces are often too sour to be eaten raw, when cooked their flavour changes completely. For many the tangy, bright yellow fruit conjures up images of homemade quince jelly - churned out year on year and presented by a well meaning neighbour - but while this is, admittedly, lovely with cheese or slathered on the odd crumpet, there are many more innovative ways of getting through a quince glut.

For an impressive main dish, try Agnar Sverrisson’s stunning pork and quince recipe, which incorporates the fruit into a pickle, purée and gravy, served up with two different cuts of pork. Geoffrey Smeddle’s partridge with chestnuts, Swiss chard and quince recipe is full of earthy, seasonal flavours, while Richard Corrigan’s roast cod with quince and calçots demonstrates that the distinctive flavour of the fruit pairs just as well with fish as it does with meat and game.