Season: August to early October. The Brogdale Trust in Kent is home to the National Fruit Collection–a bit like a Noah’s Ark for the fruits of the earth. Among their many living specimens, they grow over 300 different cultivars of Prunus domestica, the European plum–also known as dessert plums. These fruits crop from high summer right through into October, giving us plenty to eat fresh, and loads to preserve for later in the year. In the United States, European plums can be found at farmers’ markets, growing in backyards, or at some supermarkets. Or you can preserve peach, nectarine, or apricot halves in the same way.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.