Baron Bigod with sliced Comice pear, candied walnuts and almonds
Ingredients
Metric
Imperial
Candied Walnuts
- 100g of cane sugar
- 50g of walnuts
Crackers
- 250g of Baron Bigod
- 2 Comice pears
- 100g of Marcona almonds
- 12 caramelised onion crackers
Method
Place sugar in a pan with a little water, and cook to 121°C
- 100g of cane sugar
Add the walnuts and continue to cook until sugar crystallises and coats the walnuts. Transfer to a baking parchment-lined tray and carefully use a wooden spoon to separate the walnuts one another, then leave to cool
- 50g of walnuts
Slice the cheese 0.5cm thick and layer on the biscuits
- 250g of Baron Bigod
- caramelised onion crackers, as needed
Slice the pear and layer it on top of the cheese
Crumble the candied walnuts on top of the pear
- 100g of walnuts
Use a microplane to grate the Marcona almonds all over the tops of the crackers
- 12 caramelised onion crackers
- 100g of Marcona almonds
From Michelin-starred kitchens to opening her first solo restaurant, Teal, in Hackney, Sally Abé has become one of Britain's most recognisable chefs. Known for her modern approach to traditional British cooking, she's equally recognised for her outspoken advocacy for women in hospitality.
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