Near the stables is a quince tree which overhangs the hedge. I was kindly allowed to pick some of the fruit. Having cooked apples with quince to put into the deep freeze for crumbles during the winter, the big treat, is to make this stew. The recipe is taken form Sabrina Ghayour’s book Sirocco.

The Middle East has no problem mixing meat with fruit. Lamb goes particularly well with quince, apricots or pears as many tagine recipes will testify. The split peas and saffron give a wonderful colour and the flavours are complimentary. I love it! There is something very authentic about the ingredients in this recipe and method of cooking.

Serves 6

Vegetable oil for frying
2 large onions, roughly chopped
800g diced lamb
1-2 tsp turmeric
2 generous pinches of saffron threads
1 tsp cinnamon
2-3 tbsp clear honey
Juice of ½ lemon
4 large quinces
150g dried yellow split peas
Salt and freshly ground black pepper

In a large saucepan or a casserole on a medium heat add a few tablespoons of oil and the chopped onions. Cook gently until they are soft but not coloured. Increase the heat and add the lamb. Cook for about five minutes, stirring constantly.

Add the turmeric, making sure that it coats the meat. Crumble in the saffron threads and add the cinnamon, honey and lemon juice. Add just enough water to cover the meat and season generously with salt. Reduce the heat and cook for 1 hour, uncovered, stirring from time to time to prevent sticking.

Prepare the quinces by peeling and coring them and cutting them into quarters. Put a frying pan on a medium heat, add a little oil and fry the quinces until they golden on each side. Set aside.

Add the split peas to the the meat mixture. Check the amount of water and add more if necessary. Cook for about an hour, still uncovered. Season.

Add the quince pieces, cover the pan and allow to cook gently for a further 30 minutes.

Serve with basmati rice.