Baked goat's cheese with pear, pecan nuts & rocket

A sliced circle of goat's cheese drizzled with a little olive oil and crushed black pepper, grilled until beginning to soften. Salad of sliced pear, pecan nuts and fresh rocket, tossed with cranberry dressing. Topped with the cooked cheese.

What you need:

• 100g (4oz) fine green beans, trimmed
• 200g (7oz) goat's cheese
• 2 pears
• 2 tablespoons fresh lemon juice
• 2 tablespoons cranberry sauce
• pinch of ground cinnamon
• 15g (1/2oz) butter
• 200g (7oz) pack mixed baby salad leaves
• 100g (4oz) toasted pecans
• 1 red chilli, deseeded and very thinly sliced

What you do:

1. Bring a pan of water to the boil and cook the fine green beans for 2 minutes, drain and refresh under cold running water. Drain onto absorbent kitchen paper.
2. Meanwhile, cut the Goats cheese into chunks, Quarter the pears, remove the core then slice each quarter into thin slices. Place the lemon juice, cranberry sauce, cinnamon and butter in a heavy based frying pan, add the pear slices and cook for 2 to 3 minutes until beginning to soften. Toss the cheese cubes into the pan and cook for a further 2 to 3 minutes until you see the cheese beginning to soften.
3. Toss the salad leaves with the toasted pecans and red chilli and divide between 4 serving plates. Top with the hot pear and Goats cheese mixture and serve at once whilst cheese is still lovely and soft!

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