I reckon that British cooking really comes into its own in Autumn and Winter. Our climate means that Autumn crops are just outstanding, you can't beat a British apple!In my parents' garden there is an abundance of damsons and plums, lovely fruits which make gorgeous jams and preserves, but are also great as robust accompaniments for meat. Stone damsons, cook them down with some fried onions, red wine vinegar, brown sugar and spices of your choice to make a chutney for meats and pat'es. Or stuff game meat with them after soaking them in Armagnac. I personally love gin that has had damsons soaked in it.
For plums, I would make a lovely fresh plum sauce for duck or for stir frying vegetables. Remove the stones of the plums, cook them with fresh grated ginger, garlic, rice wine vinegar, brown sugar, star anise and five spice powder. Don't forget to add some light soy sauce for seasoning and a little water - not too much.
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