If you have a plum tree in your garden you will have noticed it ripening early this year — two or three weeks early at least. Like apples, they are responding to the unusual weather conditions we have had this summer and are ready now. Don’t waste them; ripe plums are one of those great fruits that can be enjoyed warm from the sun straight off the tree, or in a cooked dish that requires a slightly tart flavour addition. This recipe mixes plums with grilled lamb chops — the result is delicious.

YOU WILL NEED Two lamb chops Six firm plums (four finely chopped; two halved, stones removed) Two cloves garlic — chopped fine One shallot — chopped fine One piece of ginger — size of a walnut — grated fine Oil to baste chops and fry Splash of port 150ml stock Salt and freshly-ground black peppercorns to season Parsley to garnish.

METHOD Pour a little oil into a frying pan and, having added the chops, fry until they are golden brown and crispy. Set to one side.

Now add the chopped shallot, garlic, ginger and chopped plums to the pan and cook gently until the plums soften.

Add the stock.

Press the plums into the juices to thicken the sauce.

Add a splash of port and stir. Allow the mix to reduce a little.

In a separate pan, fry the plum halves until cooked Assemble the dish by spooning out the sauce on to the serving plate, then adding the chops. Dress each chop with half a plum and a small sprig of parsley.