A delicious cake from Thomasina Miers, which will last for up to a week in a tin. It can also be served for breakfast with some thick Greek yoghurt, sliced pears and a drizzle of honey.
A seasonal version for Burns Night from Flora Sheldon.
A new version of Pears in Red Wine from Nigel Slater. Cook the pears for as long as you dare so they are truly tender – a spoon should slide easily through the soft flesh.
A suitably decadent trifle for the festive season from Thomasina Miers.
A boozy poached pear trifle for the festive season- or any other time of year- from Ravneet Gill.
A recipe from Kitchen Diaries II by Nigel Slater and just perfect for those chilly autumn nights.
This makes a lovely compote for early autumn.