Plumptious Plums!

I received a present this week of 2kgs of plums – ripe and luscious – surely this can't be right – it only seems like last week since the last harvest!

Not that I'm complaining at all.

Thinking cap on … I think I'll roast them. I like roasting fruits, not like the old fashioned way of fruit, sugar and water and boiled within an inch of its life. Roasting gives you the fruit and sugar balanced so that there's an edge to your cooked fruit and the most mouthwatering intense syrup – a perfect base for a crumble. Hmm … pecans go very well with plums.

Anyway, before we get to grips with the recipes themselves, a thought or three about prepping your plums. Laborious I know, but necessary – a bit like standing with a mountain of ironing and to avoid losing the plot completely any distraction is welcome, for example watching absolute drivel on the television.

Before we get to the television stage, wash your plums and dry on kitchen roll. Kit required – a tea towel, a large bowl, a pair of clear vinyl gloves – the sort used in food prep and a sharp (paring) knife.

Line the bowl with kitchen roll and decant your washed plums - two thirds full will be comfortable – for the 2kgs I filled my bowl twice.

Take your bowl, with plums, your gloves, paring knife and the tea towel - to place on your lap - choose your favourite “guilty pleasure” television programme and sit! Slice a plum in half, follow the natural line in the fruit, right around the stone – twist each half of the plum in opposite directions and then remove the stone. Some will be easier than others to extract – not every fruit ripens at the same time. Discard the stones underneath the kitchen roll.

You'll be surprised how quickly they're ready to roast and no aching back.

Recipes next.