Name: Roquefort toasts with peppered pears
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Cuisine: British
Ingredients: 2 just-ripe pears cored, then each cut into 8; 1 tsp mild olive oil; peppercorns crushed (we used a mix of colours); 85g roquefort; 5 tbsp double or whipping cream; 2 handfuls baby salad leaves; slices from sourdough bread loaf, halved and toasted just before serving; 1 tsp walnut oil; 2 tsp mild olive oil; 1 ½ tsp wine vinegar (red or white); ½ tsp honey

Peppering the pears gives the whole thing a little bit of attitude without being overpowering

Ingredients

2 just-ripe pears cored, then each cut into 8

1 tsp mild olive oil

peppercorns crushed (we used a mix of colours)

85g roquefort

5 tbsp double or whipping cream

2 handfuls baby salad leaves

slices from sourdough bread loaf, halved and toasted just before serving

1 tsp walnut oil

2 tsp mild olive oil

1 ½ tsp wine vinegar (red or white)

½ tsp honey

Instructions

1 Heat a griddle pan until very hot, brush or toss the pears with a little oil, sprinkle with the crushed pepper, then griddle for 1-2 mins on each side until nicely striped.

2 Put the cheese into a mixing bowl, break it up a little with a wooden spoon, then beat it until almost smooth. Very softly whip the cream in a small bowl, then fold into the cheese and spoon into 2 small ramekins or pots.

3 Whisk the dressing ingredients together with some seasoning, turn the leaves in the dressing a few times to coat, then serve with the toasted sourdough, griddled pears and the cheese.