This week's episode of The Cook and the Chef is all about Pork and Quinces. Maggie tells the story of how and why she developed her love for this unusual fruit and takes us back to the planting of her Quince Orchard. She goes on to prepare a Quince dessert that emerges from the oven as a burnished orange masterpiece. Simon experiments with Chinese BBQ Style Pork by using a cut of meat that's a little out of the ordinary. He then takes his succulent cut of Roast Pork and adds it to a warming winter Cabbage Soup. Maggie too, joins the "pork party" and comes up with her own version of hearty winter fare when she makes Pork with Red Wine & Shallots. It's a dish that's the result of a long, slow cook and one that's perfect for winter. Recipes: - Cabbage Soup with Chinese Roast Pork - Roasted Quince with Cinnamon and Orange - Brown Sugar and Vino Cotto Parfait - Chinese Roast Pork - Pork with Red Wine and Shallots