Brillo Cleaning Guide 10/19

Lancashire Blue Cheese with Mulled Pears, Walnuts and Rocket Leaves

Steven Wallis, Carron Lodge
Serves: 4
Download PDF

Christmas is typically a time to stuff your customers full of turkey. But what if they don’t eat meat or are just bored with the bird?


  • Lancashire Blue 400g
  • Pears (Comice) 4 peeled and cored
  • Red wine 1 btl
  • Cloves 2
  • Orange ½ cut into pieces
  • Mace blades
  • Walnut halves 6-8 roughly chopped
  • Rocket handful
  • Mizuna handful
  • Watercress handful
  • Olive oil drizzle
  • For the dressing
  • Olive oil 2 tbsp
  • Reduced poaching wine 1 tbsp
  • Orange zest
  • Sugar pinch
  • Sea salt pinch
  • Pepper pinch


  1. Stud the pears with the cloves and poach with the wine and half the orange for 10-15 minutes
  2. Once warm enough to handle remove the pears and reduce the strained remaining liquid down until it becomes viscous and syrupy
  3. Coat the leaves with some oil. Halve the pears and place on a plate, crumble the cheese over
  4. Toss the walnuts through the leaves, pile over the pear and cheese and drizzle with the dressing
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine