My friend Magnus Reid, who runs London’s C.R.E.A.M cafe, has brought me some awesome finds after foraging trips and farm visits – mushrooms, horseradish leaves (which are great for keeping your pickles crunchy) and plums, LOTS of them. They were gorgeous, but right at the tail end of their life, perfect for pickling and preserving. So I figured, #WeCanPickleThat. You can add these pickles, sliced, to a nice hearty salad, they go incredibly well with a cheese plate or you can bring the entire jar with you to a barbecue party and everyone will love you.