Plums are in season at the moment but are sometimes as hard as nails. Here's a way to turn them into a sexy little dessert for one and tick off one of your recommended 5-a-day. (The recipe comes from Beyond Baked Beans Green)

Serves 1
Under 15 minutes
About 75p
Vegetarian

2 plums
A small slice of butter (about 15g)
1-2 tsp caster sugar, depending how ripe the plums are
A pinch of ground cinnamon (optional)
2 thick slices of malt loaf
Crème fraiche, Greek yoghurt or vanilla ice-cream

Stone the plums by cutting round the stone and twisting the two halves of the fruit in opposite directions. (If the plums are not very ripe that may not work - you may just have to hack away the fruit from the stone). Cut into slices or chunks. Heat a small frying pan, add the butter then when the sizzling dies down chuck in the plums. Stir fry them for about a minute and a half then sprinkle over the sugar and cinnamon if using and fry for another minute. Toast the bread and pile the plums on top of the two slices. Top with a dollop of crème fraiche, Greek yoghurt or vanilla ice-cream.

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