Plums: 3 more ways
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Sprinkle plum halves generously with caster sugar and grate over the zest of half a lemon. In a food processor put a quarter cup each of rolled oats, plain flour and brown sugar with a pinch of salt and a teaspoon of cinnamon. Whiz to combine, then add 125g of cold butter, cut into cubes and process into a texture like that of coarse bread crumbs. Put the plums into a baking dish, top with crumble and bake until brown and crisp on top, about half an hour in a moderate oven.
Peppery plum salad
On a bed of washed and dried rocket mixed with the washed and dried leaves from the pale heart of a bunch of celery, add sliced plums, hunks of soft goats cheese and a handful of roasted walnuts. Dress with balsamic vinegar whisked into extra virgin olive oil, then grind fresh black pepper over.
This is a very quick and simple version of a chutney, but good with ham or cheddar cheese and chewy bread. Put half a kilo of plums, 200g of caster sugar, 125ml of cider vinegar, a cinnamon stick and two star anise in a saucepan. Bring to the boil and simmer for 20 minutes until soft and syrupy. Cool before serving.