There are many types of quince paste or cheese to be found all around the Mediterranean. These are delicious eaten as a sweetmeat, or as in Spain with a slice of Manchego cheese. Softer versions are delicious spread on toast like jam, or as a glaze for grilled meats. The idea inspired Greg to use quince as a flavour for Turkish delight, finding out only later that old traditional recipes used it as well. The tart–sweet quince flavour is a thrilling change from the very sweet rosewater and vanilla versions usually on offer in Middle Eastern stores and restaurants. Turkish delight is time-consuming to make, requiring plenty of patience and a strong arm for stirring. It is a fickle sweet, and the addition of different fruits requires constant slight variations to the basic recipe. The recipe below is a simple adaptation, using shop-bought quince paste to provide the flavour and colour.