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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Christmas pear tart
Christmas pear tart
A star rating of 3 out of 5.1 rating

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

Nutrition: per serving

  • kcal554
  • fat20g
  • saturates10g
  • carbs79g
  • sugars4g
  • fibre4g
  • protein19g
  • salt0.63g
    low
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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.

RECIPE TIPS
ADDING BACON...

Pasta with bacon & cranberry Wensleydale. Follow the above recipe using a thinly sliced red onion this time. Fry the onion with 2 rashers chopped back bacon in the melted butter. Stir through 100g chopped cranberry Wensleydale at the end instead of the Stilton. Serve with the toasted walnuts sprinkled on top.

OTHER CHEESES

If stilton is too strong for your taste, try using a milder blue cheese such as dolcelatte, or swap half the stilton in the recipe for some creamy, mild mascarpone.

Recipe from Good Food magazine, December 2006

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Comments, questions and tips (27)

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Overall rating

A star rating of 4.3 out of 5.30 ratings

Huma1

A really quick and easy way to use up some leftover Xmas ingredients like sage and cheese. I tried the cranberry Wensleydale/bacon version (but with brown onions and pancetta, as that's what I had) and it was very satisfying. It did need a bit of seasoning at the end, especially black pepper, to…

Huma1

Tried this again, this time the stilton version (rather than Wensleydale). Again, was very quick and easy. This time extra salt was defintely not needed. I followed the recipe exactly, other than a bit of freshly ground black pepper at the end. I'm not a massive fan of blue cheese, but this was very…

themenacexox

yummy yummy in my tummy! however I think the cheese I used was out of its sell-by date! LOL. I got quite bad food poisoning. hahah!

salmay

I added broccoli with the pasta for the last few minutes to make it more of a balanced meal in itself which worked well. The flavours complement each other perfectly and it is ‘saucy’ enough without any need for cream or creams fraiche. As others have said it really does need salt - I thought…

Bookcase101

A star rating of 5 out of 5.

This is my go to comfort pasta dish now. I love it and it's quick and easy to make.

laurenoshea

I loved this !! Right up my street. Walnuts delish but pine nuts would also be good. I added crispily cooked pancetta & seasoned everything well. Super simple & very delicious ! Just make sure you season.

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