Michel Roux served up a delicious pear and plum crumble with port, rolled oats and pecan nuts on Roux Down the River.

600g plums halved and de-stoned- approx. 6 plums, 500g pears, peeled, cored and roughly chopped- approx. 3 large pears, 2 sticks vanilla, split and seeds removed, 100g sugar, 100ml port, 75g cold butter, cubed, 100g self-raising flour, 50g rolled oats, 60g pecan nuts, chopped, 100g demerara sugar and Vanilla ice cream or cream, to serve.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.