Q&A with Glenys Woollard

Do you have a recipe for quince jelly?

Roughly chop 900g prepared of quinces and put them in a suitable pan with 5 cups of water. Add the juice of a lemon if the quinces are quite ripe. Cover and cook for an hour, until soft, then tip into a large sieve standing over a heatproof bowl. Leave to drip through for an hour then measure the juice into your pan, adding 2 & 1/4 cups sugar for every 2 & 1/2 cups of juice. Bring to the boil, stirring to dissolve the sugar, then boil briskly until a good setting test is achieved.

How much garlic powder do I use to replace fresh garlic?

It's hard to be precise because garlic powder tastes slightly different to fresh garlic and some powders contain additional ingredients such as salt and synthetic flavouring. I'd start with just a pinch before tasting, as too much garlic powder adds an artificial taste. Garlic powder and garlic salt should be used within a few months, after which it is likely to develop rancid overtones.