Plum Perfect: Unlocking the Magic of an Overlooked Fruit

There’s a moment every September when I catch sight of a bowl of plums on the kitchen table and feel an instant rush of nostalgia. Deep purple skins, golden-red blushes, and the bloom of dusky blue—plums arrive like jewels at the end of summer, each one carrying a quiet promise of comfort.

Victoria Plum

Plums are a fruit of contrasts. Sweet yet tart, soft yet firm, familiar yet surprisingly exotic. They’ve been part of kitchens for centuries, yet they often play second fiddle to pears and apples. I think it’s time they had their own spotlight. Few fruits slip as gracefully between the realms of sweet and savoury as a plum.

Cooking Memories with Plums

When I first moved to the Cotswolds, I discovered the quiet joy of foraging for plums in the hedgerows. I’d set off on long walks with my dogs and a basket over my arm, never quite knowing what I’d find—inky damsons, golden Mirabelles, and dusky Victoria plums hanging heavy in the branches. The thrill of gathering fruit straight from the tree, with bees humming lazily around me, felt like a gift from the land itself.

Those plums would make their way into crumbles, jars of jam, and chutneys that I served in my pub. It was one of the ways I began to root myself in a new place, cooking with what the countryside offered. When I worked as a private chef, I learned another side to plums: roasted with duck breast, their tart flesh cutting beautifully through the richness of the meat.

That’s the beauty of plums—they can hold memories of new beginnings, country kitchens, and the elegance of restaurant tables. They belong everywhere.

Plum & Almond Crumble Tart

Serves 8

A rustic tart that balances the natural sharpness of plums with a buttery almond crumble topping. Perfect with a jug of cream on a cool evening.

Ingredients:

• 400g butter shortcrust pastry

• 6–8 ripe plums, stoned and sliced

• 3 tbsp caster sugar

• 1 tsp ground cinnamon

• 75g plain flour

• 50g ground almonds

• 75g cold butter, cubed

• 50g light brown sugar

  
  

Method:

1. Preheat the oven to 180°C (160°C fan). Line a tart tin with pastry and prick the base. Blind bake for 10 minutes.

2. Toss sliced plums with caster sugar and cinnamon, then arrange them in the pastry shell.

3. In a bowl, rub the flour, ground almonds, butter, and brown sugar together until crumbly.

4. Scatter the crumble mixture over the plums.

5. Bake for 30–35 minutes until golden and bubbling.

6. Serve warm with cream or vanilla ice cream.

   
   

💡 Thermomix tip: For perfect pastry every time, let your Thermomix do the work—butter stays cold, flour is mixed in seconds, and the dough comes together without over-handling. The result? Light, flaky pastry that even a French chef would envy.

Roast Chicken with Plum, Thyme & Balsamic Glaze

Serves 4

A dish that proves plums are not just for puddings—their tart sweetness lifts roast chicken into something unforgettable.

Ingredients:

• 1 free-range chicken (about 1.5kg)

• 6 plums, halved and stoned

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 2 tbsp runny honey

• 4 sprigs fresh thyme

• Sea salt & black pepper

  
  

Method:

1. Preheat the oven to 200°C (180°C fan). Place the chicken in a roasting tin, rub with olive oil, season well, and roast for 45 minutes.

2. Meanwhile, mix balsamic, honey, and thyme.

3. After 45 minutes, arrange the plums around the chicken and drizzle everything with the balsamic mixture.

4. Roast for a further 30–40 minutes, basting occasionally, until the chicken is golden and cooked through.

5. Rest for 10 minutes before carving. Serve with the roasted plums spooned over the top.

   
   

💡 Thermomix tip: Blend the pan juices and roasted plums straight into a glossy sauce in seconds.

Exciting News: I’m Now a Thermomix Advisor

This feels like the perfect place to share some exciting news—I’m now officially a Thermomix advisor. Those who know me well will know that I’m all about making delicious food with less stress, and the Thermomix fits beautifully into that philosophy. As a chef for over thirty years, the Thermomix has become the tool I rely on every day—it saves hours in the kitchen while still letting me create food that feels special.

It’s been a game changer in my kitchen since I invested in my first TM6 in 2021. It helps me whip up quick preserves from seasonal fruits, knead doughs without effort, and create silky sauces that make even a midweek meal feel special. If you’ve ever been curious about the Thermomix, whether it could make your life easier, help you eat more seasonally, or save time in the kitchen—I’d love to show you what it can do. I’ll be running demos (both in person and online), and you can even try before you buy.

The Versatility of Plums

From breakfast bowls to cheese boards, sauces to chutneys, plums slip effortlessly into any course of a meal. Their natural acidity brings balance, and their sweetness lends comfort. They remind us that the best ingredients are often the ones hiding in plain sight.

So next time you’re at the market and see a punnet of plums, don’t pass them by. Pop them in your basket and let their magic surprise you.

If you’re inspired to make the most of plums this season, I’d love to see your creations! Share your plum dishes with me on Instagram @megsscottishkitchen, and don’t forget to sign up for my newsletter for more seasonal recipes, stories, and kitchen inspiration.

Curious about the Thermomix? Drop me a message to book a demo—I’d love to show you how it can bring ease, creativity, and a little kitchen magic into your home.