Baked pears with wine and a scrumptious walnut cream

Preheat the oven to 220ºC/425ºF/gas 7. Score down the length of the vanilla pod and remove the seeds by scraping a knife down the inside of each half. Put the pears into a tight-fitting ovenproof pot or pan, add the 125g of sugar, wine, vanilla pod and seeds, and the peel and juice of 1 orange and bring to the boil. Sprinkle over half the walnuts and then put in the oven to bake. Every so often, baste the pears with the syrup they are cooking in, as this will give them a nice glaze. Cook for around 20 to 30 minutes, depending on the ripeness, until the pears are tender but still holding their shape, then remove from the oven and allow to cool while you roast the remaining walnuts on a baking tray in the oven for 5 minutes – make sure you keep an eye on them as they can quickly go from golden to black and you don’t want burnt walnuts!

Remove the vanilla pod from the syrup. When the walnuts are done, either whizz them in a food processor or bash them up with a pestle and mortar until you have a paste. Whip up the mascarpone with the walnut paste, the zest and juice of the other orange and enough sugar to sweeten, and serve this cream with the baked pears, the nuts, some orange peel and some of the cooking syrup.

Baked mushrooms

These mushrooms have an interesting meaty texture and gutsy flavour. Topped with Taleggio cheese and fresh herbs, it's a match made in heaven. Go on, tuck in!

Preheat the oven to 200°C/400°F/gas 6.

Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.

Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms.

Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.

Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket.