I have always enjoyed fruit paste with cheese, but one of my favourite discoveries is how perfectly they match meat dishes too. Making a glaze for roasted meats or individual serves like these lamb chops is a wonderful way to introduce a new level of flavour concentration to your cooking. Simply combine Quince Paste, in this instance, Verjuice and Extra Virgin Olive Oil and heat gently on the stove or in the microwave. This becomes a glaze to baste meat with either before it goes in to roast, or after you have pan-fried it and want to caramelise it for a few moments before serving. I find it a great way to use up any leftovers bits of paste that may not be eaten when I’m serving cheese too, you know how I hate waste! -MB