To keep the soft cake and crumble layers distinct, use firm, slightly underripe, not-too-juicy plums. Look for red varieties, such as Vanier or Burbank, or even blue prune or yellow plums.
Loads of rhubarb make this fruity cake a teatime treat. If using frozen rhubarb, don't thaw it first.
This herbed topping is the cherry on top for your mac 'n' cheese, but it also works great on fish fillets, chicken and salad. Sprinkle generously for that satisfying crunch.
A crispy garlicky topping balances the sweetness of butternut squash.
With a crunchy golden coating, these chops will please everyone, especially the children. Serve with mashed potatoes and green beans or broccoli.
If you can't find chanterelle or oyster mushrooms, use a mix of shiitake and cremini, which are more affordable and available year-round. For the creamiest texture, make sure to use an upright blender, rather than an immersion blender, to purée the soup.
