What’s in season?

Plums come in many guises, from tart and mean to sweet and succulent, and range in hue from light greeny yellows to deep burnished purples. The queen of the family, the Victoria plum, is at its best now and is a thoroughly British late-summer treat. These oval gems have blushed purple skins and golden flesh, smaller than the ubiquitous round plums seen throughout the year, but they are a sweetly scented, juicy fruit not to be missed. If you’re lucky enough to have a glut, start making crumbles, pies, jams and chutneys as these little treasures are only around until October. Once ripe, they can be stored in the fridge for a few days to keep them at their optimum.