PLUM & ALMOND PASTRY

If you’re a green fingered cook, you might have a few garden gluts on your hands by now. Plum, apples and pears are in full swing, hedgerows are crammed with blackberries, while courgettes, tomatoes and beans continue to flourish – and will do well into September for some.

If you’re looking for inspiration for using up your gluts, look no further.

Chutneys and jams are great if you’ve got a large haul of fruit or veg and this apple & grape chutney uses up plenty of apples. Try something new with runner beans in this pasta dish, with olives, anchovies and chicken.

And this simple sweet tart is a great way to use up plums.

Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.

Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.

Bring a large pan of water to the boil, add the penne and cook for 5 mins. Add the beans and cook for 5-8 mins more until they are both al dente, then drain.

Shred the roasted chicken breasts into bite-sized pieces. Heat the remaining oil in a deep sauté pan or wok, add the garlic and chilli, and stir-fry for 1 min. Tip in the tomatoes and cook for another 5 mins until softened.

Add the olive mix, pasta, beans and chicken to the pan, then toss everything together. Season, stir in the basil leaves and serve.

Recipes brought to you in association with BBC Good Food Magazine. Subscribe today and get your first five issues for £5 (direct debit). Visit buysubscriptions.com/ GFMIRROR3M