Mostarda di Venezia

Nope, I've never heard of it either, but is apparently eaten all over italy as a relish to have with cold meats.

- Peel, core and chop 1.8kg quinces and put them in a pan covered with 750ml white wine.
- Cook for 40 mins until soft, then puree in a mixer.
- Weigh, and add the same weight of sugar (about 1 kg).
- Dissolve 6 tablespoons english mustard powder in a little hot water, then add to the mixture., together with 1 teaspoon salt and 250g candied peel.
- Cook gently for about 20-30 mins until the mostarda becomes dense and deep-coloured.
- Bottle and keep for a month before eating.

I haven't tried it yet but here's hoping.