Spiced panna cotta with mulled pears

Begin by making the panna cotta, as this can be done well in advance and requires at least 6-8 hours to set. Place the gelatine leaves in a bowl of cold water and leave to bloom for 10 minutes

Place the cream, milk, sugar, cinnamon and cloves in a pan and gently bring to the boil

Squeeze any excess water from the gelatine leaves and whisk into the warm cream until melted. Pass the cream through a fine sieve into a container, then whisk again to disperse the cinnamon evenly. Place in the fridge to set for at least 6–8 hours

For the mulled pears, place everything except the pears into a pan and bring to a simmer

Peel, quarter and core the pears, then slice each quarter into 3 even wedges. Gently poach the slices in the simmering wine until cooked through but not too soft (around 5-6 minutes, but this will depend on the ripeness of your pears)

To serve, use a large serving spoon to carve out a nice big spoonful of the spiced panna cotta and place in a serving bowl. Top with pieces of mulled pear and some of the liquid they were cooked in, then finish with some picked leaves of fresh lemon thyme