Pear & Dark Chocolate Oaty Crumble

DessertServes 4-6

Nothing says Autumn quite like a good crumble and this Pear and Dark Chocolate version from the team at Thixendale based Charlie & Ivy is a real crowd pleaser! Using their Cold Pressed Rapeseed Oil, pears and chocolate, this simple but delicious pudding is a perfect weekend treat. The recipe has been developed as be part of Charlie & Ivy’s Autumn Feast, an opportunity to get creative in your kitchen with a delicious seasonal menu, recipes and inspiration. Details of the feast and how to get hold of the new feasting box can be found online at

Winter Salad with Spiced Pecans, Pears and Blue Cheese

StarterServes 4 - 6

# Wash and dry the salad leaves and set aside. # In a small bowl, mix the pecans with the cayenne pepper, Worcestershire sauce, Tabasco and salt. # Scatter them over a baking tray and bake in an oven preheated to 200°C/Gas Mark 6 for 5-6 minutes, until lightly toasted. # Remove from the oven and leave to cool. For the vinaigrette, combine the ingredients vigorously. # Put the pears and salad leaves in a bowl and toss with the dressing. # Divide between 4 plates, scatter over the blue cheese and pecans nuts and serve.

Pear for the Heir

DrinkServes 1

Toast the heir to the throne with this green goddess of cocktails made from 2 juiced pears and apples and 2tbsp lemon juice shaken with Raisthorpe Sloe Gin and a dollop of honey. Pour over ice and add a splash of club soda.

Shibden Mill Inn Pear soufflé

DessertServes 4

Start by generously buttering 4 soufflé moulds and then covering the buttered moulds with caster sugar - tilt the mould to the side so you cover the bottom and the side, which will help the soufflé to rise. Heat a heavy bottomed pan and add 20g of the butter; melt and add the pears, sauté until soft and golden brown and finish by adding the lemon juice. Place the pear mix into a food processer & make a smooth purée, then pop the mixture in to a large bowl and leave in the fridge for an hour or so before making the soufflé batter. Whisk the egg yolks into the pear mixture and heat over a medium heat for 3-4 minutes - careful not to boil the mixture. In a mixer whisk the egg whites and the remaining caster sugar until soft peaks. Lightly fold the whites into a cooled pear mixture to make a batter like mixture. Pour the batter into the 4 sugared moulds and bake in a preheat oven at 180c for 15 minutes. Finish by dusting with icing sugar