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
4 ripe pears
A knob of butter
A handful of walnuts, halves or pieces
Mixed salad leaves
100g/4oz goat’s curd or soft goat’s cheese
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.
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.