Tart with a heartYou won't find medlars in the supermarket, but good garden centres sell medlar trees, and they can be remarkably easy to grow, producing fruit in the first year, preceded by white blossoms. In France they used to be called culs de chiens, which is best not translated in a family paper. Let's just say it's an indication of appearance.
But what do you do with the not-very-attractive-looking fruit? Traditionally, you scooped out the flesh and ate it with cream. Which sounds simple enough, but medlars are as hard as the hob of hell. Scooping is not an option. Not before they are "bletted", anyway. Bletting involves storing your medlars for a month or six weeks, until they have softened and swollen - because the inside has, er, gone off. The pulpy brown flesh looks distinctly unappealing, but, thanks to the fermentation, it has a rather alcoholic whiff. The taste is interesting and not unpleasant.
Medlar jelly is a different matter. Jane Grigson suggests you aim for one-third firm medlars and two-thirds bletted. You cover them with water and simmer until all the fruit is soft, then cool them and strain off the liquid. Add 500g of sugar to every 600ml, then boil until setting point. Pour into small jars, "enough for one meal", as Grigson suggests, to be served with lamb, game and anything that goes well with a tart jelly.
Colour in the kitchenIt all began with those retro chic, pastel-coloured Smeg fridges. Then ranges started to turn funny colours (and we thoroughly approve of the current crop of aubergine Agas). Clinical whites and stainless steel appliances are looking rather glum these days when set alongside their more colourful, contemporary cousins. Specifically, we love the updated KitchenAid Artisan Stand Mixers which now come in purple as shown here, but also acid green, red, yellow and orange. For serious cooks - or cooks who can justify spending €409 on a blender - this is the Rolls Royce of the genre. A great wedding present from a gang? Contact 01-6305757 for nearest stockist.