In my kitchen this weekend there have been quinces (naturally).
Poached in sugar syrup until rosy.
To be eaten with thick yogurt for breakfast. The extras are stashed in the freezer.
There has also been a lunchtime salad.
Roast chickpeas with feta, peas and mint.
I tossed the chickpeas in some of the oil from a jar of sun-dried tomatoes and a clove of crushed garlic, sprinkled them with sea salt and roasted them for 15 mins at 190°c (170°c fan).
When they had cooled a little I mixed them with cooked peas, chopped mint and crumbled feta. A good squeeze of lemon juice finished it off.
Delicious with flatbreads and a tomato salad.
Another lunch was eggy crumpets.
A little oil or butter in a pan. Crumpets in holey side up, beaten, seasoned eggs poured over and cooked until set -a matter of seconds. Sprinkle some cheese on top, cover the pan and let it cook gently for a few mins until the cheese has meted.
And finally, a sandwich filling for the lunchboxes.
Hard-boiled, mashed eggs with crumbled crisp-cooked bacon, chives and a spoonful of mayonnaise.
I hope there'll be some left for me.