Slice of bread with a little back garden

Ingredients

• 2–3 tbsp sugar
• 2–3 drops vanilla essence
• 3 pears
• A knob of butter
• A splash of chilli oil
• 3 garlic cloves, chopped
• Dried or fresh herbs
• Balsamic glaze
• 300 g mushrooms, chopped
• 1 loaf crusty bread
• 100 g pâté
• 150 g St Agur blue cheese, sliced

Method

1. Heat the oven to 200°C/gas 6. Boil the sugar and vanilla with water until a syrup forms.
2. Halve and core the pears, then poach them in the syrup for 15–20 minutes. Remove when tender and leave to cool.
3. Combine the butter, chilli oil, garlic, herbs, balsamic glaze, and mushrooms in an ovenproof dish. Bake for 15–20 minutes, until tender.
4. Toast the bread, spread it with pâté, and top with the mushrooms.
5. Serve with the poached pear, blue cheese, and salad.