Plum and Cinnamon Crumble

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Serves 4-6

In a 2 pint dish put

  • 1 ¼ lb Plums cut in pieces without the stone
  • 4ozs sugar

To make the topping

  • 3ozs flour and a pinch of salt
  • 4ozs butter
  • 2ozs porridge oats
  • 2ozs chopped hazelnuts (I had to slice mine on the food processor)
  • 3ozs soft brown sugar
  • 1 heaped tsp cinnamon

Rub the butter into the flour and oats then add the rest of the ingredients and stir through. You can rub in the old fashioned way with your finger tips or just pulse it in a food processor and then stir the rest in with a spoon.

Sprinkle over the topping and bake 40-50 mins 170 c until the juices start to bubble through.

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.