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October: Plums

Plums come in many varieties making them a diverse ingredient in the kitchen, although the sweet ones are a joy to eat on their own. A plum jam is a lovely alternative in a Victoria sponge cake and they are also great stewed and used in a comforting crumble. They shouldn’t be limited to puddings though – a spiced plum sauce is a great accompaniment with game and pork. Simple fry a sliced shallot until soft, add 200g stoned and chopped plums (and sugar depending on their sweetness) along with a splash of red wine and beef stock. Simmer for about 15 minutes until the plums have softened and the sauce has thickened slightly.

Posted 8th October 2018 by Ronnie Kimbugwe
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