Seasonal ingredient of the week: Pears

IN SEASON: September - October

Poached, caramelised, roasted, sautéed, or just straight from the fruit bowl. Pears can sometimes be overlooked in favour of their close relation, apples, but they offer a unique and delicious taste. Their flesh is fragile and once picked they will continue to ripen, getting even sweeter. Though easy to find throughout the year, but are in season in the UK (and at their tastiest) through September and October. They pair well with other produce in season at this time such as chestnuts and cranberries.

Pears are a great source of both soluble and insoluble fibre, which play an important role in keeping our gut microbiota (the bacteria that lives in our intestines) healthy. They’re also rich in beneficial flavonoids that support the heart by improving blood pressure and cholesterol levels.

TIPS:

- Try mixing up a classic bircher by grating pear into your morning oats instead of apple
- Pears go really well with winter spices such as ginger, cardamon, cinnamon and star anise.  
- Poached pears are a simple but effective dessert. Poach pears in anything from red wine to beetroot or ginger syrup for a hassle free dessert. 
- Don’t limit yourself to just sweet options - sliced pear adds sweetness to a salad and pairs well with dark leafy greens and walnuts. 

Recipe:

METHOD

1. Cook quinoa in 3 cups of water with a pinch of salt until the water has evaporated. Turn off the heat and put lid on the pot, leave to stand for 5 mins. 

2. Pick the kale off the stalks and then wash and dry the leaves. In 3 batches put the kale leaves into a food processor until it’s coarsely chopped. 

3. Chop the tomatoes into small cubes, then finely slice spring onions and mix all ingredients together in a bowl (quinoa, kale, spring onions, tomatoes, lemon juice, lemon zest, olive oil and salt).

Best served with home made houmous and falafel

KALE TABBOULEH
Serves 6

INGREDIENTS

- 300g kale
- 2 cups white quinoa 
- 2 tomatoes
- 2 lemons juice + zest
- 1 tsp salt
- 2 tbsp olive oil
- 1 bunch spring onion