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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.