Oven-Roasted Spicy Plum Sauce

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By Ghillie Basan

Published 2019

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When you have a glut of plums in the autumn, there’s always chutney and jam to make, perhaps brandy and gin too. I also fling them in the oven with spices and let them cook gently before blitzing them into a tasty, tangy sauce which can be stored in jars for months to bring out with cold and grilled meats and roasts, to use as a cooking sauce for duck, pork and chicken, or to bring a bit of sparkle to roasted marrows, pumpkins and squashes.