A ROSEWATER PLUM CRUMBLE

This dish involves different cooking stages and methods but will come together on the plate in the most rewarding way. So first we will need to make a quick plum pickle. Stone one plum and cut into thin feathers.

In a jar mix 1/2 cup of warm water and 1 tablespoon of sugar until dissolved, add the 1/2 cup of vinegar and a teaspoon of rose water. Submerge the plum slices in the brine and close the jar with a lid. Place in the fridge for 30 mins. Up next are the stewed plums.

Stone and quarter the rest of the plums and place in a pot. Barely cover with water, add 100g of sugar, and a few springs of tarragon (stems and leaves) and a teaspoon of rosewater. Cook on a medium heat for 15 mins till the plums are soft and the water has turned into a rich flavourful syrup.

To make the crumble, pre-heat the oven to 180C.

In a mixing bowl combine the oats, almond flour, coconut oil, 100g of sugar (or more to taste) and a tsp of vanilla essence. Spread the mix on a roasting tray covered with parchment paper. Bake in the over for 30 mins until golden.

Finally, make the tarragon crème fraiche by picking the tarragon leaves and chopping them finely.

Whip the creme fraiche with the herbs adding the lemon zest (and a bit of icing sugar if you like).

To serve, place the crumble mix at the bottom of your plate, making a small well in the middle.