I woke today to a wonderful sunny autumnal day, perfect for a drive out to Colchester to collect our quinces to go into our Christmas Pudding. Mr James experimented in the kitchen a few weeks back and came across a recipe that invited him to replace grated apple and carrot with a delicious fragrant quince. The result was interesting - it gives our pudding a really unique flavour, very subtle floral notes that marry well with all the other spices, sugars and dried fruits.

Clay Barn is a small orchard just outside Colchester run by Shirley and Charles Trollope and their son Alastair. They specialise in growing quince, having given up growing conventional apples in the 1970′s. Quince is a Mediterranean fruit and was introduced into this country in 1573 and was a favourite of Charles II. This year has been a particularly good year for the fruit due to a long winter and a short frost-free spring. Quince trees flourish in moderate temperature and are less sensitive to daylight than other fruit trees. “This is the best year we have since 1980′s” Alastair told us “the trees are laden and can carry 30 kilo of fruit per tree”.

We use quince in our pudding as I’ve already mentioned, but you can bake, halved and cored with vanilla sugar sprinkled over; or whole, stuffed with dried fruit and spices; grate them into your Christmas mincemeat; or preserve it to make Membrillo or a marmalade see recipe . Tonight Mr James and I will roast a chicken stuffed with chunks of quince which will produce a fragrant, delicate flavour.

So after last weeks grand affair at the 5th Floor Mr James and I decided to get down and dirty on the canal at the very young and hip Towpath Festival. It was hosted by photographer Jason Lowe and his crew from the Towpath Cafe on a piece of land opposite the cafe down in Haggerston. We had been tipped off that the Meat Wagon would be there and that we should sample their super tasty burgers that have been described in some circles as “the best in London”. So last night we headed into the dark to see what all this excitement is about Street Food. We hear from across the pond in the States that Street Food its sweeping the nation and that folks are queuing round the block for a nibble of high end nosh at a street price. Our friend Nicola Smith from Healthy Yummies, who won an award recently in the British Street Food Awards, was selling fine-looking scallops on celeriac puree from her van at the top of the path. But deep down in the belly of the party was our man on a smoky grill flipping burgers that he was making by hand as each one was ordered. Once the meat was on the grill he seasoned it with his “magic” salt, flipped it, covered it in cheese and pickled cucumbers and then into a glazed milk bun that he squirted with sauce mustard. The burgers were rare and very tasty with just the right amount of sauce and pickle. The bun was superb. It was good - very good. I’d go back for another but he won’t be there! Well not in the same place - but I’ll seek him out another time. Mr James and I think Street Food will be huge here in the UK. So wave good bye to the Hot Dog stands of yesteryear and embrace the new wave of enthusiastic chefs that are heading to the street to sell their wares.

It was my birthday yesterday so Mr James treated me to an afternoon tea at a “pop up” event at Harvey Nichols on the 5th Floor. Now this is not the type of up-market establishment you would normally find us at, but the pastries were being made by Claire Clark a pastry chef, who is at the very top of her profession and bakes the most delicious cakes. Ms Clark has worked at The French Laundry for Thomas Keller, The Wolsley and she currently looks after the pastry section at Marcus Wareing’s restaurant round the corner at the Berkley Hotel. A plate of minature tea sandwiches and bagels were followed by a cute little line up of ten tiny cakes and four of the lightest mini scones served with clotted cream and jam. All washed down with an Earl Grey tea that had been blended with lavender and a black tea. It was a treat. Our favourite was the Jaffa Cake Macaroon - a melt in the mouth taste explosion. It’s on till the 10th October, so go and eat - but skip lunch for full satisfaction. Book on-line here