Prunes are nutritious and full of fibre, and work just as well in a cake as they do in a tagine. Find loads of ways with prunes here.
This moist, fruit-rich cake is so packed with flavour that you will not notice it has none of the fat of traditional recipes. Makes a great base for a Christmas or wedding cake - decorate as you like.
Most rich fruit cakes are high in fat and added sugar, but this one is an exception. It's relatively low in fat, and depends mainly on dried fruits soaked in apple juice for natural sweetness. Decorated with nuts, and glacé and crystallised fruits, it makes a healthy cake that would be festive enough for Christmas.
Slow cooking till the beef is nearly falling apart is the secret to this melt-in-the-mouth tagine. Prunes add some sweetness and with the addition of butternut squash and chickpeas, it's truly an all-in-one meal!
This was my attempt to make brownies lower in fat. I think you'll agree that they are just as gooey and indulgent as regular brownies. The puréed prunes keep them moist and dark in colour.
This tagine recipe is done in no time thanks to the pressure cooker, perhaps one of the most under-utilised kitchen tools! Serve this lamb tagine with couscous or bulgur for a fantastic Moroccan feast.
Far Breton is a prune flan recipe from the northwest of France (Bretagne or Brittany). You serve it in the oven dish. It's very easy to make. It is possible to change the recipe using different kinds of fruit.
A fruity cake with prunes, walnuts, and a delicious toffee icing poured over while still warm. Yummy!
A different way to use pheasant! Serve the sliced pheasant breast with Clapshot, a distinctively Scottish side of mashed turnips and potatoes.
A delicious and special spring dish of lamb shanks in a rich prune sauce. The lamb is marinated for 24 hours prior to cooking making it sublime in flavour and very tender. The sauce adds an extra dimension with whispers of prunes and redcurrants.
Pork and prunes is a classic French combination, and here it is given an extra flavour boost with stem ginger and fresh orange. Cooked with a variety of vegetables it makes an easy roast meal and can be prepared ahead and kept in the fridge ready for cooking.