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The Irish Mail on Sunday - TV Week - - BODY & SOUL -


Serves 6 3 ripe pears, peeled, cored and quar­tered 4 rash­ers of good-qual­ity smoked streaky ba­con 2tbsp maple syrup 50g (1¾oz) pecans 1 frisée let­tuce 2 pun­nets of mixed baby cress 1 bag of water­cress ½tsp whole­grain mus­tard ½ a le­mon Ex­tra-vir­gin olive oil Pre­heat the oven to 190°C/gas 5. Pop the pears in a small roast­ing tray and drape the ba­con over the top. Cook in the oven for 10 min­utes then driz­zle over the maple syrup, add the pecans and jig­gle the tray to coat ev­ery­thing. Re­turn to the oven for an­other 15-20 min­utes, un­til the pears are soft and sweet, the nuts slightly toasted and caramelised and the ba­con crispy.

Mean­while, get rid of any tatty outer leaves from the let­tuce, then click off the larger dark leaves and save for an­other day. Wash the pale in­ner leaves, dry in a salad spin­ner, and place in a serv­ing dish. Snip the mixed cress over the top and add the water­cress. Com­bine the dress­ing in­gre­di­ents in a cup or jar and take to the ta­ble with the salad. Make sure ev­ery­one is round the ta­ble, then toss the leaves with the dress­ing, soft pears, toasted nuts and crispy ba­con and get into it im­me­di­ately.

For the mus­tard dress­ing

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