Christmas pear tart
Gary Rhodes' pear and mincemeat tart is based on an Eccles cake, the pastry they say has been with us for 300 years or more
Blue cheese pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g pennepasta
- 25g butter
- 1 onionthinly sliced
- 1 garlic clovecrushed
- 1 tbsp fresh chopped sageor 1 tsp dried
- 100g stiltoncubed
- handful toasted walnutschopped
Nutrition: per serving
- kcal554
- fat20g
- saturates10g
- carbs79g
- sugars4g
- fibre4g
- protein19g
- salt0.63glow
Method
step 1
Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.
