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One-bowl plum and custard cake

45 minutes

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Sorghum squash potbread

45 minutes

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Chocolate marie biscuit fridge cake

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Extra cheesy mac n cheese

45 minutes

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Fried prawn wontons

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Tofu with 5-minute Romesco sauce

15 minutes

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25 minutes

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Feta fried eggs

10 minutes

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Charsiu bao

Butternut recipes

Roast butternut soup with curry-butter roti

1 hour

Sauce recipes

Home-made plum sauce

30 minutes

Home-made plum sauce

By Hannah Lewry

Serves Makes 1 litre

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 kg Woolworths Flavourburst plums, stoned and roughly chopped
100 g water
2 T sugar
a pinch salt

Method

1 Place all the ingredients into a saucepan and bring to the boil, stirring. Cook until soft and saucy in consistency.

2 Once cooked, cool, then blend until smooth.

3 Store in an airtight jar in the fridge for up to one week or freeze. Use in recipes such as the Lebanese-style pomegranate-and- plum chicken.

Find more stone fruit recipes here.

Photography: Robbert Koene
Recipe and Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

One-bowl plum and custard cake

Sorghum squash potbread

Chocolate marie biscuit fridge cake

Extra cheesy mac n cheese

Fried prawn wontons

Tofu with 5-minute Romesco sauce

Air-fryer sausage rolls

Kung pao chicken

Feta fried eggs

Charsiu bao

Roast butternut soup with curry-butter roti

Home-made plum sauce

Home-made plum sauce

Ingredients

Method