New Zealand is the chief exporter of feijoa, but they’re hard, if not impossible, to find in the UK. Peel fresh feijoa, cut into chunks and toss in lemon juice to prevent them from discolouring.

It’s fabulous on a cheese platter, or served with a roasted leg of lamb or pork. This recipe comes with a little surprise — the addition of a hint of fresh ginger and orange zest.

Peter Garman, we love what you submitted for our feijoa recipe competition ... Hearty and warming, it’s really quick and easy to make. Great family food that can be served with rice, or bake ...