Preheat the oven to 200°C/180°C Fan/400°F. Drizzle 2 tbsp olive oil into a roasting tin. Using a heavy kitchen knife, carefully slice the quince into quarters and slice out the cores. Roughly chop each quarter into bitesized chunks – tossing in the oil as you go to prevent the quince from browning too quickly. Halve the lemon and squeeze over the juice from one half. Season with salt and pepper and slide the roasting dish into the oven for 45min (tossing halfway).

Meanwhile, pick the thyme leaves off the woody stalk. Add half of the thyme leaves to a small bowl. Peel and grate in the garlic clove. Scoop in the wholegrain mustard. Drizzle in half of the honey. Squeeze in the juice from the remaining half lemon. Add 1 tbsp olive oil. Season with salt and pepper. Whisk to combine.

Remove the quince from the oven. Drizzle over the remaining honey and scatter over the remaining thyme leaves. Toss well to coat. Return the pan to the oven for for a further 15-30 mins till the quince is tender.

Drain and rinse the cannellini beans and tumble into a large bowl. When the quince is tender, remove from the oven and scoop into the bowl. Drizzle over the honey and mustard dressing. Toss well to coat. Crumble in the blue cheese.

Divide the watercress between 2 plates. Spoon over the quince, cannellini beand and blue cheese salad.