Blackberry-roasted plums with a pistachio dukkah crumb

Libby Turner / Field Food

Libby Turner is the founder of Field Food. She started her own supper club business and has grown it into Field Food where her and her partner’s mission is: “Weaving together the threads of health, food and agriculture”.

Libby joined us for ‘The Business of Supper Clubs’ and you can watch the recording here and below is a recipe she shared with us.

I’ve served this dish at two separate supper clubs - once at a brunch and once as a pudding at an evening event - proof that it is delicious any time of the day. The dukkah crumb and roasted peaches keep well in airtight containers so make extra and you’ll have them to enjoy throughout the week.

Serves: 4

Ingredients

• zest of 1 orange

• 80g pistachios

• 50g hazelnuts

• 50g sesame seeds

• 20g desiccated coconut

• 1 tsp ground cinnamon

• 1 tsp coriander seeds

• 1 tbsp coconut sugar

• 1⁄4 tsp salt

• 2 tbsp blackberry jam

• 1 star anise

• 1 cinnamon stick

• 350g plums

• coconut yoghurt, to serve

Method

1. Heat the oven to 80°C. Peel the zest of an orange and place on a baking tray lined with parchment paper. Put in the oven for about 15 minutes, until they become dry and curled up. Leave to cool.

2. Increase the oven heat to 150°C. Put the pistachios and hazelnuts in a baking tray and toast in the oven for about 10 minutes. Add the sesame seeds and coconut and put back in the oven for 2 minutes - keep a close eye so that they don’t burn. Everything should be lightly golden and smell toasted.

3. Put the orange zest, nuts, sesame seeds, coconut, cinnamon, coriander, sugar and salt into a food processor and blitz into a fine crumb.

4. Turn the oven up to 180°C.

5. In a small pan, add the blackberry jam, star anise, cinnamon stick and a splash of water. Gently heat through to melt the jam. Pour into an ovenproof dish (the dish should be big enough to hold all the plums so they are close but not overlapping).

6. Cut the plums in half and remove the stones. Arrange them in the dish, cut-side up. Bake for 12 minutes, until tender and soft but still holding their shape, with a layer of blackberry syrup in the dish.

7. Put a generous spoonful of coconut yoghurt into a bowl and top with half a plum. Spoon over the blackberry syrup and them finish with the dukkah crumb.