Ingredients:
4 courgettes
1 white onion, finely diced
2 large garlic cloves, finely grated
Olive oil
400g Arborio risotto rice
1 large glass of dry white wine
1 litre chicken or vegetable stock
70g butter, cut into cubes
100g Parmesan or Grana Padano
Zest of 1 lemon
Salt and pepper to taste

Method:

1. Slice two of the courgettes into thin rounds and toss them into a bowl with a glug of olive oil and a good pinch of sea salt.

2. Grate the remaining courgettes on the coarse side of a box grater. Place into a clean tea towel and squeeze out as much of the water as you can.

3. Heat a large frying pan over a medium-high heat and add the sliced courgettes. Leave them for a few minutes, allowing them to get some colour, then toss. Reduce the heat and cook for another five to seven minutes, until they are soft and slightly caramelised. Either leave them in the pan while you cook the risotto or, if you’re using the same pan, move them to a plate.

4. Heat a glug of olive oil in a deep frying pan, or sauté pan, and cook the onion and garlic gently for around five minutes, or until it has softened. Add the grated courgettes and cook for another five minutes, allowing the courgettes to char slightly (this will add to their flavour).

5. Add the rice and cook for a few minutes until slightly toasted. Add the wine and stir to combine, then slowly begin to add the stock. Pour in a little at a time, stirring fairly constantly until the stock has mostly absorbed, before adding more. Repeat until the rice is done, but still slightly al dente.

6. Stir through the butter and Parmesan, until melted and well combined. Zest over the lemon, then stir and season to taste.

7. Give the pan-fried courgettes another couple of minutes over a low heat to warm them through, then spoon them over the risotto. Finish with a generous drizzle of your best olive oil.

Ingredients:
For the filling:
1.5kg plums, halved, with stones removed
1 tsp mixed spice
1 tbsp flour
2 tbsp light brown soft sugar
Juice of ½ a lemon
1 tsp vanilla

For the crumble:
200g jumbo oats (gluten free, if you like)
150g flour (gluten free, if you like)
100g light brown soft sugar
1 tsp ground cinnamon
1 tsp mixed spice
1 pinch of sea salt
140ml olive oil
Crème fraîche, cream or ice cream, to serve

Method:

1. Preheat the oven to 200°C/180°C Fan/Gas 6. Toss the plums with the rest of the filling ingredients in a large bowl then lay into a deep crumble dish.

2. Mix together the dry crumble ingredients in a bowl then stir through the olive oil.

3. Top the fruit with the crumble mixture and bake for 45 minutes to an hour, until the fruit is bubbling, and the top is golden brown. I like to place a baking tray on the rack underneath to catch any escaping fruit juices.

4. Serve warm with a dollop of crème fraîche, a drizzle of pouring cream or a scoop of good vanilla ice cream.