The tomatoes and quinces are being put to good use.

Here pictured awairing labeling and transport to the cellar are green tomato Kasoundi, mixed tomato relish, quince and pepperberry chutney and quince jelly.

There’s also some slices of quince and apple shortcake. I sent a plateful of those to the Wednesday Custard Club’s morning tea – with a litre of custard as an accompaniment of course.

Quince curd, quince cheese and many more quince preserves to go.