Warm pears and goat's-milk cheese, fresh chilled watercress and chicory is a delicious combination of sweet, salty and bitter flavours with a contrast of hot and cold.

Ingredients

2 ripe pears
20g unsalted butter
1 tsp caster sugar
15g walnuts
2 red chicory
½ bunch watercress
50ml olive oil
1 tbsp red wine vinegar
Salt and freshly ground black pepper
4 x 50g individual portions of goat's-milk cheese

Method

• Peel and quarter the pears, cuting out the core; cut the quarters into half lengthways. Melt the butter in a pan and add the pears. Cook for 2 minutes, add the sugar and walnuts and cook for a further 2 minutes. Remove from the heat and keep to one side.

• Trim the root off the chicory and separate into individual leaves, then cut the leaves in half lengthways and place in a bowl. Add the watercress and dress with the olive oil and vinegar. Season.

• Place the cheeses on a baking tray and place under a hot grill for 1 minute.

• To serve, pile some watercress and chicory on a plate, place a goat's-milk cheese on top and spoon on the pears and walnuts.