• 450 g fresh (shelled) or frozen broad beans
• 50 g ham or prosciutto or lean smoked bacon
• 1 chorizo sausage
• 1 onion
• Olive oil
• Splash of white wine
• 2 cloves garlic
• Fresh mint
• Pinch of sugar
• Salt and pepper

Cook the beans in a pot of boiling water for 3 mins and then drain through a sieve and rinse with cold water to stop the cooking process. Set aside to cool before removing the grey outer skin.

Cut the ham and chorizo into small strips and fry off with the onion in a little oil in a small fry pan. Add in the garlic and cook until brown and crispy. Pour in a splash of dry white wine, a pinch of sugar and let it bubble to evaporate the alcohol. Add in the beans and gently toss all the ingredients together. Garnish with sea salt and generous amounts of freshly ground black pepper.

• 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.