Ingredients – serves 6

For the mulled pears:

• 3 pears
• 1 bottle of red wine
• 2 cinnamon sticks
• 1/2 tablespoon of cloves
• 1 tablespoon of sugar
• 1/2 lemon, sliced

For the salad:

• 1 bunch of watercress
• a handfull of pecan nuts, toasted
• 100 g Roquefort cheese
• olive oil
• white wine vinegar
• black pepper & salt
• a few slices of rustic bread

For the warm cheese dressing:

• 150 ml double cream
• 100 g Roquefort cheese
• black pepper

Method

Make the pears:

• Peel the pears but leave the stalks on.
• Put them in a large pan, pour over the wine and ad the cinnamon, cloves, sugar and lemon slices.
• Bring to a boil, then timer for 10 minutes and leave to cool while you prepare the salad.

Make the salad:

• Take the pears from the pan, thinly slice them and arrange on plates.
• Pile the watercress onto the plates, sprinkle over the toasted pecan nuts.
• Break the Roquefort cheese into large chunks and add to the salad.
• Season to taste then drizzle with olive oil and white whine vinegar.

Make the warm cheese dressing:

• Slowly warm the cheese in a pan with the double cream until melted, add some ground black pepper.
• Pour the dressing around the pears and serve with slices of rustic bread.