Anathoth has a couple of new flavours in its range of preserves, a quince conserve - useful if you haven't got round to making your own (there's still time as they are still at the market) - and an old-fashioned chow-chow, full of vegetables such as cauliflower, onions, broccoli, beans, corn and red pepper.
It's good with cheddar on toast and with frittatas or cold meats.
• If you want to guarantee your meat will be tender, it would pay to find a good old-fashioned butcher to advise you.
But failing that, as many of us buy our meat at the supermarket, it's easier to go for a brand such as Silver Fern Farms' new aged beef range, which guarantees the tenderness of its grass-fed beef.
It has been graded, aged three weeks and is lean, boneless, well trimmed and comes in eye fillet, porterhouse, roast, medallion and stir-fry cuts.
Quince cheese biscuits
Ingredients
1 cup flour
2 Tbsp self-raising flour
1 tsp curry power
125g butter
50g grated parmesan cheese
50g grated cheddar cheese
30g crumbled blue-vein cheese
¼ cup Anathoth Farm Quince Conserve
1 Tbsp lemon juice
Method
In a food processor place the flour, curry power and butter (cut into small pieces) and process until the mixture resembles bread crumbs. Alternatively, use clean fingers to knead the butter into the dry ingredients.
Remove from the processor and combine the flour mixture and the cheeses in a bowl and mix together. Add Anathoth Farm Quince Conserve and lemon juice and mix together to form a ball.
Roll into a 30cm log. Wrap in plastic wrap and chill at least 1 hour, overnight if possible.
Slice into 3-5cm slices. Preheat oven to 200degC.
Place the thin slices on a baking sheet lined with baking paper. Bake for 10-15 minutes depending on the thickness of the slices.
Cool on tray. Makes about 40 biscuits.
Once cool, place into a sealed container and will keep for a week. Serve with blue cheese and Anathoth Farm Quince Conserve.
