- 4 slices white country bread
- 50g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 handfuls watercress, thick stalks removed
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 large ripe pears, peeled and sliced
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 225g stilton cheese (or vegetarian alternative), sliced
A true glory of British cheese-making that has much controversy about its origins, how it's…
Heat grill to medium. Toast the slices of bread until light golden, then butter them. Butter four shallow gratin dishes and lay a slice of toasted bread in each.
Divide the watercress between the dishes and top with slices of the peeled pears. Top with stilton and place the dishes under the grill until the cheese melts and bubbles slightly. This is lovely served with a glass of crisp Chenin from the Loire.