500g plums, unripe plums are fine to use
150g caster sugar
3 star anise
1 large or 2 small cinnamon sticks
1 or 2 tubs of clotted cream
Make the plum compote
Learn how to use a variety of spices and how to maximise their flavour with this Bengali Chicken Curry.
Make your plate pop with colour with our Beetroot and Orange Cured Salmon Canapés, you’ll learn how to prep the fish ahead of time and impart flavour. This recipe comes from our 24-week Chef Skills course.