Truffled parsnip & brioche pudding with hazelnut & thyme butter
This decadent, savoury take on the classic bread & butter pudding can be served as a vegetarian centrepiece, or an indulgent side dish
Goat’s cheese, pear & candied pecan salad
- Preparation and cooking time
- Prep:
- Cook: -
- More effort
- Serves 4
Skip to ingredients
- 100g pecans
- 2 tbsp soft brown sugar
- 1 tbsp maple syrup
- 2 red-skinned pearscut into long, thin strips (use a spiralizer, or julienne them)
- 100g wild rocket
- 4 x 35g rounds of goat's cheese
For the dressing
- 1 tsp mustard powder
- 2 tbsp white wine vinegar
- 4 tbsp extra virgin olive oil
Nutrition: per serving
- kcal487
- fat38g
- saturates9g
- carbs22g
- sugars21g
- fibre5g
- protein11g
- salt0.6g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping.
step 2
Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.
step 3
Just before serving, blowtorch or grill the goat’s cheese rounds until golden. To serve, put the remaining dressing in a squeezy bottle and swirl around the edge of the plate. Put the pear and rocket salad in the middle, scatter over the nuts and top with the goat’s cheese.
