THERE are lots of lovely plums around in the shops and markets at the moment.

Take advantage of this and try them on your breakfast: I like to roast plums in the oven with lots of ginger, spice and brown sugar until they caramelize deliciously and turn sweet and tender.

Use them to top a bowl of warming porridge or granola, or serve them warm with a generous scoop of ice-cream.

They are also delicious served alongside a plain cake, such as a Victoria sponge, where their syrupy juices soak beautifully and deliciously into the crumb.

Ginger and orange roasted plums
(serves 4):

8-10 plums
2 globes of stem ginger in syrup
2 tbsp syrup from the ginger jar
2 tbsp brown sugar
1 tsp ground ginger
1/2 tsp ground cinnamon
Zest of 1 orange
100ml orange juice

Method: Pre-heat the oven to 180C.

Halve the plums and remove the stones.

If you can’t get the stones out without destroying the plums, don’t worry - you can take them out later while eating.

Place the plums in a baking dish where they can all sit snugly in a single layer, cut side up.

Finely chop the stem ginger, then scatter it over the plums.

Drizzle over the syrup and scatter over the brown sugar, ginger, cinnamon, and orange zest.

Splash over the orange juice.

Cover the dish with foil, then bake for around 30-35 minutes, until the plums have softened and the juices have turned pink and syrupy.

Remove and leave to cool before serving (or chill in the fridge until you want them).

More recipes at nutmegsseven.co.uk