Gluten-free pear crumpets Giant apple chelsea bun
- Heat a glug of oil in a pan and fry the pears until golden all over.
- Add sherry and reduce by half. Tip into a bowl and set aside.
- Add a bit more oil and sauté leeks, thyme chorizo and chickpeas until leeks are soft and chorizo and chickpeas are a bit crisp.
- Return pears to pan with juices and cook for another minute.
- Season well and serve in small tapas bowls.
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