Spiced sherried plum crumble

While you're tucking into Phil Vickery's pot roast pork and sausages, save some room for a helping of comforting autumn crumble filled with juicy plums.

Cooking time: 35 minutesPreparation time: 15 minutes

Ingredients50g butter1 tsp ground cinnamon1 tsp nutmeg2 tsp mixed spice50g brown sugar 7 ripe plums, halved100mls any sherry225g plain flour 175g unsalted butter115g golden granulated unrefined sugar

**Method**

• Preheat the oven to 220° C, gas 7

• Warm the butter in a saucepan and add the spices and sugar

• Cook for 2-3 minutes, then add the plums and sherry, cook for a further 2-3 minutes

• As the plums start to break down the juices and the sugar homogenise together and the sauce takes on a nice silky smooth toffee consistency, once the plums are soft pour straight into an ovenproof dish and leave to cool

• Next make the crumble, place the flour, and butter into a Magimix and blend together

• Pulse until the mixture resembles fine breadcrumbs

• Spoon into a bowl and stir in the sugar, then spoon the crumble over the cooled plums

• Pop the crumble into the oven and cook for about 20 minutes until nice and evenly browned

• The secret about crumble is to eat it warm and not too hot as it will burn your mouth, and of course with plenty of clotted cream

• If you really want too push the boat out, serve vanilla ice cream as well as the clotted cream!

Enjoy autumn comfort food with Phil Vickery's pot roast pork and sausages

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