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Honey & Co’s Poached quince with curd cheese and honeyed hazelnuts

Prep:

Cook:

Serves:

    To save time you can use fresh ricotta — but it is very easy to make your own curd.
    Serves 4

    Ingredients
    For the quince:
    2 large quince
    1 cinnamon sticks
    4 tbsp sugar
    Juice of 1 lemon
    For the curd:
    600ml pint milk
    2tbsp natural yoghurt
    2 tbsp lemon juice

    For the hazelnuts:
    100g hazelnuts
    1 tbsp good quality honey

    For the vinaigrette:
    2 tbsp olive oil
    1 tbsp cider vinegar
    1 tsp honey
    Salt and pepper
    Bag of mild salad leaves, preferably lambs leaf

    Method

    Cut the quince with the skin on into segments and remove the core with a sharp knife.

    Soak them in water to cover and add the lemon juice, sugar and a cinnamon stick.

    Bring to a boil and then simmer until they soften (approx 10 minutes). Allow to cool in the liquid

    For the curd cheese: bring the milk to a boil and add 2 tbsp yogurt and the lemon juice.

    Mix until the curds form and separate from the whey. Cool a little then pour into a fine sieve or cheesecloth. Discard the whey.

    For the hazelnuts: heat your oven to 180°C and roast the nuts for 10 minutes. Mix with the honey, stir to coat and season.

    Combine all the vinaigrette ingredients in a jar and shake well.

    To assemble the salad: dress the salad leaves with some of the vinaigrette and divide them between four plates.

    Top with the curd, quince, nuts and some more vinaigrette.

    If you like, sprinkle with a few chilli flakes.

    Method
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