Overhead shot of two plates with balsamic glazed plums and onion, basil, and burrata, and freshly toasted sourdough bread.
Once again, an incredibly easy recipe. This one comes together in less than 30 minutes and it sure tastes great. It's plum season and I have about 5 kilos of plums to go through so this is a sure-fire way to use some of those purple beauties up! All you need to do is mix together the plums, some sliced onions, balsamic vinegar, salt, and pepper and roast them in the oven for 15 minutes or so and you have yourself a divine dip/salad. You can use them as I've used them in this recipe, alongside burrata. But you could also pair it with some whipped goat cheese, spread it on toasted bread with whipped ricotta, or spruce up your cheese boards with some sweetness.
Overhead shot of a champagne coupe glass filled with cream of asparagus consomme, an ice cube, and some drops of tarragon oil with a light blue background.
Have you ever bought a beautiful bunch of asparagus stems just to find out you need to cut almost half of them down the middle because the bottoms are too woody? Well, if that's ever bothered you and you want to save yourself from the unnecessary waste then this recipe is for you! For this asparagus consommé you're going to need those woody bits, and boy, do they do wonders.

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