• 20 middle sized plums or 16 large ones
• 3 tbsp brown sugar
• Grated zest and juice of 2 oranges
• 2 tbsp orange liqueur such as Grand Marnier or Cointreau

Preheat the oven to 200C. Halve the plums and remove the stones. Place them in a roasting dish cut side up. Sprinkle with sugar, zest, juice and liqueur. Bake for about 30 mins or until the plums soften.

Serve with a white chocolate sauce using –

• 100 ml cream
• 40 g butter
• 100 g white chocolate pieces

Put the ingredients into a glass bowl over a pot of boiling water (not letting the water touch the bowl) and melt together. Cool and leave to thicken before pouring over the plums just before serving.

• ¼ each of a small red and green cabbage
• 2 radish
• 1 carrot
• 4 spring onions
• ½ c coriander
• ¼ mayonnaise
• ¼ lime juice
• 2 chilli

Finely slice all the salad ingredients. Combine the mayonnaise, and lime juice and then toss through the salad with salt and pepper to taste.

Happy stitching,

Rachel

Annie’s CQS