HERE is a nice seasonal one and centres on pears. Caramelised pears and walnuts. I can tell you both of these cooked in butter and caramelised with sugar, are delicious.

Serve warm or at room temperature. Serves 4

Ingredients

4 ripe pears

A knob of butter

Granulated sugar

A handful of walnuts, halves or pieces

Mixed salad leaves

100g/4oz goat’s curd or soft goat’s cheese

Sea salt

Walnut oil.

Method

1. Quarter the pears, peel and remove the core then cut each quarter in half lengthways. Melt a good knob of butter in a frying pan and cook the pears slowly, turning when beginning to brown. Sprinkle with a teaspoonful of sugar and cook until caramelised on all sides. Remove from the pan onto a plate.

2. Add the walnuts to the pan and cook until caramelised. You may need to add a little more sugar and possibly some butter, depending on how much is left from the pears. Sprinkle over a little salt. Remove with a slotted spoon onto some kitchen towel.

3. When ready to eat, arrange a few salad leaves on four dinner-sized plates, nestle the pears on top, followed by the goat’s curd or cheese, scattered in random blobs.

Sprinkle with sea salt and a little walnut oil and finally scatter over the walnuts.

Get-Ahead

Cook the pears and walnuts up to 24 hours in advance.

Reheat in a medium oven for a few minutes if the salad is to be served warm.

If not remove from the fridge an hour or so in advance to bring the pears to room temperature.