Jane Grigson's English Food

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This recipe is a family favourite. I’m not sure I would have discovered it if we hadn’t had a glut of quinces on our tree a few years ago and were casting around for ‘ways to use up quinces’. It is completely delicious and simple but it is one of Jane’s less discursive recipes, buried amid a whole host of quince recipes (of how many cook books can you say that?). I’d love to have known more about Isaac Newton’s love for quinces – and, given the size of them, one can only speculate what might have happened had a quince fallen upon his head … (Note - baked quince was Sir Isaac Newton's favourite pudding) Ingredients William Woys Weaver, Heirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Seed Saving, and Cultural History Allow one for each person. Peel and hollow out the cores of six to eight quinces, being careful not to pierce through the bottom of the fruit. Sprinkle each one with lemon juice as you go. Stand the quinces in a buttered gratin dish. Now in its ninth year, the Jane Grigson Trust Award has supported and celebrated many debut food and drink writers whose books have subsequently been published to great acclaim.

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It's hard to have a favourite Jane Grigson book, but 'Food with the Famous' is one that I've dipped in and out of for so many years my old Penguin copy has completely fallen apart. But I still love the blend of acute culinary observation, gentle wit, literary context and ongoing relevance of the recipes she includes. Ingredients

JANE GRIGSON was a self-taught cook – as, doubtless, are most of her readers – she learnt how to prepare food from consulting books or from friends and from her family. Jane was principally interested in domestic food and home cooking and when describing how she cooks she is a comforting presence in one’s kitchen. She is always cheerful and you can almost hear her peals of laughter at the numerous idiocies of modern life.

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Madame Glon lived in great simplicity next door to Jane and Geoffrey in Trôo and used to look after the cave for them when they weren't there. My mother also tried to mess around with this recipe (apples, onions etc), but nothing ever tasted better than the original. A firm favourite in our house, and good with mashed potatoes. IngredientsThe 2024 Jane Grigson Trust Award for first time writers of books about food and drink is now open for entries. Joining the judging panel this year will be Georgina Hayden, food writer, stylist and presenter; Diana Henry, food writer, journalist and trustee of the Jane Grigson Trust; Jill Norman, food writer, publisher and trustee of the Jane Grigson Trust and Sami Tamimi, chef, restaurateur and food writer. The judging panel will be chaired by Donald Sloan, chair of the Jane Grigson Trust and of the Oxford Cultural Collective.