Susie Carter SUSIE’S KITCHEN
This is a versatile little recipe to have up your sleeve. It makes a great light lunch or starter and handily bridges the gap between dessert and a cheese course for those who can’t choose, or hanker after a savoury end to their meal. The pickled pears are best made a few weeks in advance so that the vinegar has a chance to mellow. Any leftover pears in the jar make a great accompaniment to a cheeseboard or ploughman’s lunch.