Allspice berry & black cardamom poached pear, oat crunch & honeyed Greek yogurt
Something seasonal, quick & easy to get you started, All spice berry & black cardamom poached pear, oat crunch & honey Greek yogurt
All spice berry & black cardamom poached pear, oat crunch & honey Greek yogurt
Still crisp and firm from the garden, these early Autumn pears were perfect for poaching. Black cardamom adds a little hint of smokiness, and along with the allspice berries woody clove like aroma, were ideal partners.
Oat, seed & nut crunch
- 200g Jumbo oats
- 75g mixed nuts slightly chopped (hazelnut, cashew, walnut almond) equal quantities
- 75g mixed seeds (Pumpkin, sunflower, linseed, hemp) 40% pump’& sun’ 15% linseed & Hemp
- 50g coconut oil
- 30g golden syrup
- 30g honey
- 2 x Tablespoon maple syrup
- 1 x Teaspoon vanilla extract
- Zest and juice of 1 lemon
- 3 x star anise
- Blend together the oats, seeds, lemon zest, anise, and nuts in a large bowl.
- In a saucepan gently melt the coconut oil, add in the honey, golden syrup, vanilla extract, and lemon juice, warm through.
- Pour into the oat mix and combine well, adding in a good grind of sea-salt.
- Arrange evenly on a baking sheet lined with parchment, place in a pre-heated oven 170c, 375f, gas 3 for 25 minutes, stir the mix after 10 minutes and again after the next 10 minutes for even colourization, continue cooking for the last five minutes, look for an even toasty golden colour. Remove from the oven, drizzle over the maple syrup, and stir through. Leave to cool to crisp up.
- 4 x Firm early Autumn pears.
- 500ml Water
- 200g white sugar
- 4 x Black cardamom lightly crushed
- 3 x Whole allspice berries
- 1 x cm fresh ginger cut into thin sticks
- Place all the ingredients in a saucepan on a low to medium heat allowing the sugar to dissolve. Set to a slow simmer.
- Peel the pears, cut in half lengthways, remove the core and place into the sugar syrup. Bring to a boil, reduce the heat to a simmer, cook for approx. 25-30 minutes until the pears are tender. Leave to cool slightly in the liquid.
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Were would we be, without the culinary delights of fresh herbs!
- 200g pre-soaked in water, green roasted wheat (freekeh)
- 500g Vegetable stock
- ½ the peelings from the squash
- In a medium saucepan bring the vegetable stock to a rolling boil, stir in the freekeh and squash peelings. Cook for approx. 30 minutes, there should be still a little bite to the freekeh when cooked.