Serves 6

15ml chopped garlic

grated rind of 1 lemon

10ml ground coriander

15ml fresh thyme leaves

salt and pepper

250ml verjuice

1kg smoked pork loin roast

10 pitted prunes

2 red onions, sliced into wedges

3 carrots, peeled and sliced

160ml chicken stock

3-4 pears, quartered and cored

Combine the garlic, lemon, coriander, thyme, seasoning and verjuice and mix.

Put the pork into a non-metallic dish, add the prunes, pour over the verjuice and leave to marinate for a few hours or overnight.

Remove the pork and place it in a roasting pan. Add the marinade and prunes as well as the onions, carrots and stock. Roast at 180°C for an hour.

Remove from the oven, add the pears and return to the oven for another 30 minutes until pears are soft.

Remove and rest the meat, covered with foil, for 10 minutes before slicing.

Serve with the vegetables and prunes and the pan juices.

If you are not able to find verjuice, use apple or grape juice instead.



Serves 8-10

200g packet of digestive biscuits, crushed

80g butter, melted


250g thick cream cheese

200g roll of goat’s cheese

125ml castor sugar

10ml grated lemon rind

30ml lemon juice

3 eggs

Pear topping

4 pears, peeled and quartered lengthways

15g butter

15ml lemon juice

30ml maple syrup

45ml castor sugar

250ml cranberry apple juice

2 sprigs of rosemary, stripped

Combine the biscuits and butter and mix well. Press into the base of a 20cm springform pan. Refrigerate while you prepare the filling.

FILLING: Combine the ingredients in a food processor and blend until smooth.

Pour the mixture on to the biscuit crust. Wrap the springform pan in a double layer of tin foil.

Place into a deep roasting pan and fill the pan with hot water to come halfway up the side of the pan.

Bake at 160°C for 30 minutes until just set.

Remove and cool. Refrigerate for a few hours until well chilled.

Unmould from the pan and place on a serving plate.

Decorate the top with sliced pears and drizzle with syrup.

PEARS: Place the pears in a roasting pan.

Add the butter, lemon juice, maple syrup, castor sugar, juice and rosemary.

Roast at 200°C for 15 minutes until soft. Remove the pears and pour the remaining liquid into a small pot.

Boil until reduced and syrupy. Cool.



250g butter, softened

250ml castor sugar

4 eggs

10ml vanilla essence

400ml flour

10ml baking powder

125ml cocoa powder

80ml buttermilk

2 pears, peeled, cored and diced

50g skinned hazelnuts, chopped


100g dark chocolate

60ml cream

extra hazelnuts for decorating

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Beat in the vanilla essence. Sift the flour, baking powder and cocoa and add to the creamed mixture.

Add the buttermilk and mix to form a thick batter. Fold in the pears and hazelnuts.

Spoon the mixture into a well-greased 23cm ring pan and bake at 180°C for 40-50 minutes, or until a skewer inserted into the cake comes out clean.

Remove and cool in the pan for 10 minutes before turning out.

When cool, pour over the chocolate icing and decorate with extra hazelnuts.

ICING: In a bowl, combine chocolate and cream and melt in the microwave on 50 percent power for 2 minutes.

Stir until smooth and cool.



2 pears, peeled and chopped

5ml lemon juice


250ml flour

125ml brown sugar

125g butter, cubed

10ml ground cinnamon

80ml chopped pecan nuts


500ml flour

180ml castor sugar

10ml baking powder

2 eggs

125ml milk

5ml vanilla essence

125g butter, melted

Toss the pears in lemon juice and set aside.

STREUSEL: Place all the ingredients in a food processor and pulse to form a crumbly mixture.

CAKE: Sift the flour, sugar, and baking powder into a bowl. Combine the eggs, milk, vanilla and butter in a jug and stir into the flour.

Mix to combine and form a batter of a soft dropping consistency. Grease and line a 12x18cm loaf pan with non-stick baking paper.

Spoon half the batter into the pan. Top with half the pears and scatter over half the streusel mixture.

Add the remaining batter and then the pears and streusel.

Bake at 180°C for 60-70 minutes or until a skewer inserted into the cake comes out clean.

Cool in pan for 10 minutes before removing.


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