English plums

A shapely late-summer treat, our English plums come from south-facing orchards in the heart of Kent’s stone fruit-growing area. Fourth-generation grower Nigel Bardsley picks dusky-red Opal plums at the beginning of the season, followed by our much-loved Victoria and then sweet-sharp Marjorie. They make a lovely way to finish a meal, but cooking brings out their intense flavours; as well as making great jams, jellies and pies, English plums are great poached with vanilla or star anise and served with ice cream.