Poached Pears

1: Put all the ingredients, except the pear, into a pan and bring to a gentle simmer. Cook for 5 minutes.

2: While this is simmering peel the pears.

3: You can either cut them in half or leave them whole. If halving, use a teaspoon to carefully core the seeds which can be discarded.

4: Place the pears into the poaching liquid and cover with a piece of paper that fully covers the liquid and bring to a gentle simmer.

5: Once simmering, cook for 5 minutes longer, then remove from the heat and leave to infuse for at least 2 hours or longer.

Walnut Ricotta

1: Blend the soaked cashews until creamy then add the probiotic. Leave covered in the container to ferment for 4 to 6 hours at room temperature (optional).

2: At this stage you can peel the walnuts if you prefer

3: Finely chop the soaked walnuts and add to the nut mix. Season with salt.

4: You can keep the cheese for up to week in the fridge.

German Ginger Biscuits

1: Mix the dry ingredients together, the flour, almonds, ginger, baking powder, and the mixed spices.

2: Heat the golden syrup, margarine and lemon zest together until melted.

3: Pour this onto the dried ingredients and mix well. The mixture will be very soft, so chill for 2 hours before using.

4: Pre, heat oven to 175C.

5: Roll into small balls then push a chocolate drop or two into the middle of each one, and place them onto a baking tray.

6: Bake for 12, 14 minutes at 175C (non, fan). Lightly bake to a just golden colour all over. Cool slightly before glazing.

Chocolate Sauce

1: Boil water in a pan.

2: Break the chocolate into chunks.

3: Add to a Pyrex bowl and stand the bowl on top of the pan with the boiling water in. Leave here until the chocolate has melted.

To Serve

1: Shape the cheese into a circle – 2 cm wider than the poached pear.

2: Place the poached pear onto of the cheese circle.

3: Add a biscuit – or two to the plate.

4: Drizzle the chocolate sauce over the pear.

Photography by Chelsea Bloxsome for Made In Hackney.