Quince stuffed with lamb & caramelized shallots

Ingredients:

Serves 2

4 ripe quinces

2 tablespoons olive oil

400g (14oz) coarsely minced lamb

2 teaspoons coriander seeds,

toasted and crushed

2 teaspoons fennel seeds,

toasted and crushed

2 teaspoons cumin seeds,

toasted and crushed

15g (½oz) unsalted butter

6 shallots, sliced

sea salt flakes and freshly ground

black pepper

Method:

Preheat the oven to 200°C (400°F), Gas Mark 6.

Slice the quinces in half lengthways and remove the cores, scooping out quite a bit of

the flesh in order to be able to fit in the lamb.

Place the quince halves cut side up on a baking tray. Drizzle over and rub in 1 tablespoon

of the oil and sprinkle over some salt and a little pepper. Cover with foil and bake for

30 minutes.

Meanwhile, heat the other tablespoon of oil in a frying pan and fry the lamb over a

high heat for a few minutes along with the spices and some salt and pepper. Take the

meat out and set aside.

Add the butter and the shallots to the pan, lower the heat and cook them slowly until they

soften and start turning golden. This can take up to 15 minutes.

Remove the foil from the quince and bake for a further 15 minutes.

Stuff the baked quinces with the lamb mixture and top with the shallots. Return to the oven

for about 10 minutes until the quince is soft. Your house will be permeated with a sweet, warming aroma.