Late summer and early autumn sees many different varieties of plum come into season, bringing with them a multitude of delicious uses – crumble, compote, jam or simply served alongside a lightly spiced dessert. The sous vide method works particularly well for plums that are slightly underripe as the low temperature gently cooks the fruit, resulting in a lovely soft texture.

Add other ingredients to the bag to enhance the flavour of your cooked plums; spices such as cloves, star anise or cinnamon work particularly well.

Try using molasses instead of sugar to add a rich warmth to your finished dish.

The cooked plums will be delicious served as they are with a big scoop of vanilla ice cream, but for something a little more adventurous try Andrew MacKenzie’s Mirabelle souffle with poached plums or Gary Jones’s Mulled winter fruits with cinnamon ice cream.