Drain and chop the prunes coarsely.
2. Coarsely chop dates, prunes and pineapple.
Chop the prunes into small pieces.
Ring the changes with chopped dried apricots, dried cranberries or even chopped and stoned prunes.
Serves 2 200g sprouts,blanched and halved 2 tbsp rapeseed oil 6 rashers smoked streaky bacon 5 prunes, chopped A handful of parsley, chopped A squeeze of lemon juice (optional) 1 Heat a griddle pan.
Get your hands on 450g of a decent variety (you can always rip open sausages, if necessary), then add 100g chopped semi-dried prunes soaked for at least an hour in two tablespoons of brandy, 25g flaked almonds and a quarter-teaspoon each of ground ginger and ground nutmeg, to give your stuffing a pleasingly Gascon booziness.
Serves 4 400g rolled oats 700ml liquid, such as milk, apple juice, water or nut milk 8-12 softened prunes, roughly chopped if you like, and some of their liquid 4 tbsp Greek yoghurt A handful of toasted hazelnuts, chopped (optional) A handful of mixed seeds (pumpkin, sunflower, chia etc) (optional) 1 Put the oats in a deep-sided container and pour the liquid over the top.
Ouick Bread Of Plums and Walnuts Total time: 1 hour 45 minutes 4 tablespoons butter, in pieces, plus butter for pan 2 cups all-purpose flour, plus flour for pan 1 cup light brown sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg 3/4 cup prune juice 1 teaspoon orange extract 1 1/2 cups diced pitted Italian prune plums or dried prunes 3/4 cup chopped walnuts.
You can add more spices, including a small grating of nutmeg, chopped crystallized ginger, raisins or prunes soaked in Armagnac.
