Apples and pears as you’ve never eaten them before, in a savoury tray bake, a stunning squash soup and in a spectacular, yet simple tart

This impressive poached pear recipe is a sweet treat that can be enjoyed with shortbread

Serves 6

• 6 firm conference or perry pears
• Juice of ½ a lemon
• 1tsp vanilla extract
• 200g (7oz) caster sugar
• 500ml (18fl oz) water

For the blackberry drizzle

• 250g (9oz) blackberries
• 50g (1¾oz) sugar
• Crème de cassis (optional)

Peel the pears and leave whole but scoop out the core from the bottom, and keep the stems on if you like. 

Place them in a wide pan (or use 2 if needed) with the lemon juice, vanilla, sugar and enough water to cover. 

Bring to the boil then simmer for 20-30 minutes, until just tender when pierced with a knife. Meanwhile, place 200g of the blackberries with the sugar in a small pan and cook for 5 minutes, then press through a sieve over a bowl. 

Discard the seeds and return the juice to the pan, then add the crème de cassis (if using). 

Bring to the boil then simmer for 2-3 minutes, until reduced to a thick, jammy consistency. 

Serve the warm pears drizzled with the blackberry sauce. Garnish with a few of the remaining blackberries and serve with hazelnut shortbread (see recipe below).

HAZELNUT SHORTBREAD

Makes about 20 biscuits

• 125g (4½oz) salted butter
• 50g (1¾oz) caster sugar, plus extra for dusting
• 125g (4½oz) plain flour, plus extra for dusting
• 50g (1¾oz) cornflour
• 25g (1oz) roasted chopped hazelnuts

Slightly soften the butter and place in a food processor with the sugar and the flours. Whizz until it binds to a stiff dough. 

Add the hazelnuts and blend for 2-3 seconds then gather into a ball, wrap in clingfilm and chill for 30 minutes. 

Preheat the oven to 180°C/fan 160°C/gas 4. Dust a surface with flour and roll out the dough to the thickness of a £1 coin. 

Cut into biscuits with a round or flower cutter. Bake for 12-14 minutes, then dust with caster sugar and cool on a rack.