Worth noting, medlar jelly needs to be reduced a fair bit longer than you think it does before it'll reach a setting point. But if (like me, on more than one occasion), you jar it up only to find it's still liquid-ish next day, you can always re-boil and go again 🙂

English language article about the same lady: www.worldofinteriors.com/story/isabel...

Yeah, they really punch above their weight, don't they? M'colleagues have nearly all decided it's the best-tasting apple we grow at work, although 'Ellison's Orange' is a very close second, maybe pips PPA to the post for our HG.

Big 'Pitmaston Pine Apple' fan here. I'm relieved to say that of the dozens I've munched on since I first tried them two years ago, not one has tasted of pineapple (which I've never been able to stomach). Pear-like flavours, sub-acids, hints of pine-y resin, yes. Pineapple, no.

Pics above are (L to R):

- Mini baked apples with a flapjack stuffing (plus: custard!)

- Norfolk Biffins

- Damson Ripple ice cream

- Essex Pudding (Cheap and Good)

Links to these recipes and many more can be found at orchardnotes.com/fruit-recipes/

Yes indeed! They were fantastic this year. Absolutely delicious 😋

I don't think it was me. Unless I re-posted someone else's Blackburn cakes? Sounds like something I'd do 🙂

And yeah, I miss pastry. GF-substitute bread/ pasta / other stuff usually turns out okay but flaky, and assorted other types of, pastry? Not so much 😒