Oven-Roasted Spicy Plum Sauce

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.