Made Quince jam today with our allotment harvest. I love the way quince surreptitiously changes colour as it cooks from a creamy pale yellow to a blush rose. Our eight small perfumed fruits yielded two small jars of thick jam with a texture that explains why it gave its name to marmalade.

I also made a quick batch of rock buns using spelt flour, partly because I am running low on white plain flour. I had a slight fear of creating buns resembling the dinner lady’s solid offerings for the Bash Street Kids but they have turned out well – more satisfying than their traditional counterparts.