RECIPE PEAR MARTINI RECIPES

Steps:

• 1. Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
  2. Secure the lid on the jar, give it a good shake, and put aside until needed.
  3. Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
  4. Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
  5. Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
  6. Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).

Steps:

• 1. Chop up all the fruit, discarding any stones.
  2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
  3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
  4. Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!