|boozy rum babas drenched in l|
emongrass and lime syrup
|deep-fried camembert with spicy plum sauce|
Since gooseberries aren't in season, but plums are, I made a sweet but spicy plum compote (again!) to go with the gooey cheese bites. Any leftover plums are fabulous in a crumble too, so you have two recipes for the price of one.
|spicy mulled wine compote|
At the moment, I seem to be living off plums - I just don't seem to be able to get enough. I have always liked plums, but this autumn I seem to have gone a bit plum crazy!
|grilled honeyed figs and labneh cheese salad|
|crunchy and sticky: toffee apples|
These days, while still a little accident-prone, I decided to make a simple caramel and coated my apples in the vibrant toffee ready for tonight's bonfire party
|zesty plum and allspice nut crumble|
But if life can be improved for a few lovelorn, jolly jack tars by day-dreaming of gorgeous girls, I am pretty sure that curvaceous juicy purple plums cooked down with aromatic allspice can do an awful lot for my beating heart too.
There is simply nothing like a plum.
|roasted butternut squash salad|
|pumkin and parmesan soup|
|kuih lapis (Malaysian layer cake)|
|red lentil and chard falafel|