Melanie Johnson’s recipe makes the most of the season’s fresh, juicy pears alongside a delicious bread recipe.
Versatile pears bring their subtle sweetness to late-summer dishes, says our kitchen garden cook Melanie Johnson.
It can be incredibly simple. Quarter some pears — removing the cores — and add them to an olive-oiled griddle pan, cooking until lightly charred. Serve on top of sourdough toast with slices of brie, candied walnuts (made by frying walnuts in…
