125g/4½oz puff pastry
2 Beets, peeled
85g/3oz caster sugar
2 tbsp cassia
1 cinnamon stick
1 dried red Paper
60g Pistachios Barn Roasted pistachios, shelled and chopped
baby salad leaves, olive oil lemon juice, salt and freshly ground black pepper
Preheat the oven to 350 F Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3 mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles. Put the pears in a saucepan with the wine, sugar, liqueur. Quickly bring to a boil then cover with grease proof paper and simmer until tender, turning the pears gently during cooking.
Return the cooking liquid to the pan and boil quickly until the liquid is syrupy.
Sprinkle the Saffron and roasted pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper.
10½oz spinach or chard leaves
1¾oz dried cranberries
1 tbsp olive oil, 15g/½oz butter
1 onion, finely chopped, 7oz chestnut mushrooms, roughly chopped
1 large parsnip, coarsely grated, 2 garlic cloves
1 tsp dried sage, 1 lemon, zest only, 1 thyme sprig
4oz Pistachios Barn Roasted Pistachios, roughly chopped
1oz fresh breadcrumbs, 3 free-range eggs
Preheat the oven to 200 F Fan/Gas 6. Line the loaf tin with baking paper.
Wash the spinach in plenty of water and put into a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain over a sieve. Leave to cool, then roughly chop.
Put the Pistachios Barn roasted pistachios into a small saucepan and cover with the sherry. Bring to the boil, remove from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry.
Heat the olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove from the heat and allow cooling slightly.