Ingredients

Ingredients For the pears

• 4 pears, halved lengthways

• 50ml/2fl oz stock syrup (made by dissolving sugar in an equal amount of water)

• 200ml/7fl oz Herefordshire perry

• 110ml/4fl oz Herefordshire pear juice

• 4 tsp cider vinegar

• sugar, to taste (optional)

For the pork and perry jus

• 2 tbsp olive oil

• 1 banana shallot, peeled, roughly chopped

• 1 carrot, peeled, roughly chopped

• 1 stick celery, roughly chopped

• ½ leek, roughly chopped

• 500ml/17½fl oz Herefordshire perry

• 300ml/10½fl oz Herefordshire pear juice

• 300ml/10½ reduced pork stock

• salt and sugar, to taste

• 4 x 150g/5oz pork cutlets, fat trimmed

• 4 slices prosciutto

• 1 tbsp butter

For the soufflés

• olive oil, for brushing

• 50g/2oz fresh breadcrumbs

• 10g/½oz hops, toasted, chopped (available from home brewing suppliers)

• 60g/2¼oz strong white flour

• 150g/5oz Hereford hop cheese, grated, plus four small cubes

• salt and freshly ground black pepper

• 175ml/6fl oz milk

• 200g/7oz free-range egg whites

• 1 tsp lemon juice

For the vegetables

• 3 waxy potatoes, such as Estima, peeled and cut into cubes

• 140g/5oz unsalted butter

• 150g/7oz swede, peeled and chopped

• 150g/7oz carrot, peeled and chopped

• 150g/7oz parsnip, peeled and chopped

• sea salt, freshly ground white pepper and caster sugar, to taste

• 8 small stems purple sprouting broccoli

• 1 tsp light olive oil infused with thyme

Description

Recipe Uses 4 Pears, Halved Lengthways, 50ml/2fl Oz Stock Syrup (made By Dissolving Sugar In An Equal Amount Of Water), 200ml/7fl Oz Herefordshire...

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