Done with errors

Found some medlars for the first time at our farmers market and bought a kilo. Looked up two recipes I’d seen on TV to make use of them and am caught up in the mystery and romance of the thought of cooking them once they have bletted.

No doubt at some point in a few weeks I will be hunched over a hot pan in the kitchen using time I should be spending somewhere else while swearing profusely at everyone and everything around me.

http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/medlar-jelly-recipe_p_1.html

http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/medlar-and-apple-chutney-recipe_p_1.html