Poached plums in spiced rum syrup

Recipe: The Hairy Bikers (check out Good Food Oct '12 issue for recipe)
Food styling: Sara Buenfeld
Prop styling: Sue Rowlands

Plum cobbler

I've been raiding the Christmas nut bowl again, like some kind of new year squirrel. The fridge rattles with "Class of Xmas '11" alumni - sprouts, cranberries, parsnips; the challenge is using them up and not letting anything go to waste. This cobbler went down a treat as part of our New Year's Eve supper; a few chopped dried figs would be great stirred into the fruit if you have any knocking around. Happy New Year you lot!

200g Self raising flour
150g Golden caster sugar
75g Unsalted butter
125ml Whole milk
About a dozen plums, cut in half and stoned
The zest of half a clementine
A good squeeze of honey
1/2Tsp Ground cinnamon
A handful of roughly chopped mixed nuts (I used brazil, hazel, almond and walnuts)

1 Heat the oven to 190C/fan 170C/gas 5. Tip the plums into an ovenproof dish, then cover with with the honey, zest, cinnamon and 50g sugar. Give it all a quick stir, then pop in the oven.
2 In a large bowl, mix together the flour and the remaining 100g of the sugar. Grate in the butter, then use your fingertips to gently rub everything together into a fine, breadcrumb-like mix. Stir in the milk to form a thick, doughy batter.
3 Take the fruit out of the oven. Spoon large blobs of the cobbler mix on top, scatter with nuts and bake for 30-40 minutes (or until browned and a skewer comes out of the topping clean).

Good Food September '11 In Season Special

Recipes: The Good Food Team

Food styling: Lizzie Harris

Prop styling: Jo Harris

Feature design: Todd Slaughter

Mussels and Plum Tart

Recipe and food styling: Julia Viramontes

Recipe and food styling: Katrina Michie

Wild cherry plums

Spiced pork with plums