EASY PLUMS

Got some plums from Portobello market last week; 10 juicy, round, purple little devils for a mere £1. Shared them round, oohed and aahed and took the rest home.

I would have finished them all that day had it not been for the last minute decision to escape London for the weekend. The lovely plums were left lonely and neglected in my empty and dark flat and, out of spite, turned tasteless and over-ripe in time for my return.

It's not in me to throw things away without trying to revive them first, so with a mind on recycling, I breathed a heavy kiss of life into the wrinkly old dears, dolloped on a knob of butter and drizzled them with honey for an under-the-grill, Nigella-style evening snack. The skins slid off to reveal a vibrant contrast of October colours, crumpling into rose-shaped hats.

This works with any old fruit, literally. And with a spoonful of creme fraiche, alongside cheescake for a real pud, or on porridge the next morning, you'll never throw anything away ever again.

5 over-ready plums.

Cut in half.

De-stone.

Drizzle with two tablespoons of honey.

Small knob of butter to replace the stone.

Under a hot grill for 10 minutes.

Serve and eat. Cold or hot. Easy as plum.