A lot of chefs say, ‘what grows together, goes together’ and I really do believe in this. Just think about it, summer salads of courgette ribbons, shaved runner beans and summer herbs, savoury winter tarts of beetroot, parsnip and carrot or the combination of end of summer-autumn fruits in this delicious and warming pudding made with plums, raspberries and blueberries, all of which have been growing abundantly in my garden (except the blueberries that I pick from my friend’s down the road). The fruits cooked all together make the most wonderful mix of flavours and lovely juices, whilst the polenta and almond crisp-crumble layer on top adds great texture, with the almond extract adding a marzipan like flavour, yum! Feel free to use other seasonal fruits, blackberry, pear and apple is a lovely combination, or even just apple studded with raisins or sultanas… I love quince too! Fruit filling 250g plums, stoned weight, about 7-8 plums120g raspberries, fresh or frozen120g blueberries, fresh or frozen2 tsp coconut sugarJuice of ½ orange (40g/ ml juice)2 strips orange zest, using a potato peeler½ vanilla pod, seeds scraped out but do not discard the pod, add it to the fruit too! Polenta almond crisp topping 50g polenta (fine or quick-cook)70g ground almonds70g brown rice flour35g coconut sugar¼ vanilla pod, seeds scraped out1/2 tsp cinnamon1/2 tsp pink saltFinely grated zest of half a lemon70g coconut oil, melted1 tsp almond extract Preheat the oven to 200oC.…