QUICK RECIPE

Pre-heat the oven to 190C, gas mark 5.

Put the sugar, water, vanilla extract and cardamom pods in a wide-based saucepan and bring to the boil to allow the sugar to dissolve.

Place the pears in the pan flat-side down, bring to the boil and simmer for 10-15 mins until they are tender.

Remove pears from the pan and set aside to cool, then reduce the remaining liquid until you have 125ml left and set aside to cool.

Grease and line a loose-bottomed 20cm tin. Place the pears in it, flat-side down. In a bowl, cream the muscovado sugar and butter together. Beat in one egg with a tbsp of flour and then the second egg. Fold in the rest of the flour, cocoa and almonds.

Fold in the milk and combine thoroughly. Pour the cake mixture over the pears and bake for 35-40 mins.

Remove from the oven and leave to cool. Remove from the tin and place on a plate. Spike holes into the cake and spoon over the reduced syrup, then decorate each pear with a walnut half. Peel and dice an 800g butternut squash. Toss in oil and roast for 30mins at 190C. Make up a dressing of 4 tbsps yoghurt, 1 tbsp each of lime juice and olive oil, 1 tsp toasted cumin seeds, 1 tbsp freshly chopped coriander, 2 finely chopped garlic cloves and a good pinch of chilli flakes. Smash the cooked squash with a fork, season with salt and pepper and stir in the yoghurt dressing.

Serves 8 60g caster sugar 500ml water 1 tsp vanilla extract 4 cardamom pods, slightly crushed 4 ripe pears, peeled, cored and halved 90g light muscovado sugar 90g butter 2 eggs 90g self-raising flour 2 tbsps cocoa 30g ground almonds 4 tbsps...