EVERY month one of Dorset's top chefs shares a seasonal recipe with Taste. This week Nick St Peter, executive head chef at the Highcliff Grill in Bournemouth shares his passion for plums.

September is here and as late summer turns to early autumn, it’s time to bid a fond farewell to the strawberry and give a warm welcome to the plum.

This beautiful fruit, with its juicy flesh and rich colours, is often overlooked in favour of other fruits. But in this column I’ve made it my mission to elevate its position to a starring role. I am going to bang the drum for the plum!

It’s such a versatile fruit – wonderful stewed or baked, in jams or in chutneys, and at its very best when picked and eaten straight from the tree! We have a small tree in our garden, and I love checking the plums for ripeness and then cooking them the day they turn.

We often say ‘plum-coloured’ meaning a kind of deep purple hue. However, there are many varieties of plum. They come in all shapes, sizes and different colours so colour isn't a useful guide to ripeness. Instead, look for smooth, unbruised skin with a chalky bloom, and firm flesh that gives a little when it's gently squeezed.

If they feel soft in the point where the dimple meets the stem, they're overripe. They have a fairly short shelf life but can be stored for up to five days in the fridge.

They are in season from around mid-August until mid-October in Dorset so you have at least another month to have your fill!

If I haven’t yet persuaded you of the many merits of the plum, here’s something else. The plum is also great for your health. It contains high levels of potassium, a mineral that helps with controlling blood pressure (a chef requirement I think!) and reducing stroke risk.

For me though, it’s all about the sweet juicy flesh, the vivid, vibrant colour and the taste. They are just delicious!

Dorset is abundant with so many varieties of vegetables and fantastic fruits – including plums - at this time of year. I love serving these wonderful foods in the grill, showcasing to our guests the best of the British fields and forests. This week’s recipe is a perfect example: a tantalising dessert starring the plum with a supporting cast of cinnamon, lemon zest, honey and granola.

I have banged the drum long enough. It’s back to the kitchen for me!

RECIPE

Roasted Plums with Orange Granola and Soured Cream

Feeds 4-6

For the plums:

6 Plumbs

1tsp cinnamon

5g butter

For the cinnamon sponge:

4 eggs

3 egg yolks

80g sugar

20g flour

For the granola:

200g oats

50g butter

2 oranges

50g honey

For the soured cream:

6 lemons

300ml cream

Recipe:

• Mix the zest and juice of the lemons together with the cream, place in the fridge to set over night.

• Whisk the eggs, yolks, sugar and flour together into a batter. Place in a microwaveable dish and cook in microwave for 1min. once cooked leave to cool.

• Melt the butter; add the orange zest, honey and oats. Spread on a grease proof lined tray and cook in the oven at 170’c for 10-15 minutes until golden and crunchy.

• Cut plums in half; remove stone and sprinkle with cinnamon. Place nob of butter in a pan and melt gently, add the plums to the pan, flesh side down, cook for 4-5 mins until caramelised. Turn in pan and remove from heat.

• To serve, scatter some of the granola over the plate, place plums over top at random. Scoop two or three spoonful’s of soured cream around the plums. Tear the sponge with your hands and dot around the plate. Spoon the juices from the plum pan around the plate, and sprinkle a little more granola over the top.

• Serve and enjoy.