Laurie Black mentioned recently that she has been poaching pears with rosemary to serve with cheese. Such a delicious winter idea. Here’s her recipe. A little bit of gentle poaching in a not-so ...

Add one sprig of rosemary to each jar. Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within ...

Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 minutes. Add the pear, and continue cooking for 4 to 5 minutes. Add the white wine, increase the heat to ...

Pile on the fruit in this delicious, light recipe: savoury tart with cheese and pears. LONDON, Dec. 22, 2024 /PRNewswire/ -- ...

Tumble the chopped parsnips, pears, onion and whole garlic cloves ... While the veg is roasting, make the hazelnut and rosemary pesto. Combine all the pesto ingredients in a blender and blitz ...