Crab & cucumber crumpets
Spruce up crumpets with a creamy crab, cucumber and dill topping. It's ready in 15 minutes, making it ideal for a Christmas starter or light lunch
Griddled pears with goat's cheese & hazelnut dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 40g toasted hazelnutsfinely chopped or crushed
- 3 tbsp olive oil
- 1 tbsp balsamic or red wine vinegar
- 2 pearscored
- handful of watercressto serve
- 100g goat's cheesecrumbled
Nutrition: Per serving
- kcal261
- fat21g
- saturates6g
- carbs9g
- sugars9g
- fibre3g
- protein7g
- salt0.6g
Method
step 1
Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
step 2
Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat’s cheese. Dot over the hazelnut dressing.
