Roast Pears Wrapped in Black Bacon

Peel the pears leaving the stalk intact.

Place the pears in a pan with the peppercorns, basil and wine. Cover with cold water and cut a sheet of greaseproof paper to sit on top of the water whilst the pears are cooking to prevent them from bobbing to the surface and discolouring. Poach until tender, cool.

Scoop out some of the core and fill the centre with some blue cheese.

Lay the black bacon out on a board and roll each rasher with a rolling pin until it stretches out much further. Wrap the pears tightly with the bacon, using two rashers if necessary, holding the ends in place with a cocktail stick.

Preheat the oven to 200C/400F/Gas 6. Brush the pears with a little olive oil and bake the wrapped pears on a baking tray for about 10 minutes or until the bacon is cooked.

Serve hot with a peppery rocket salad as a starter.