DAILY DINNERS

Heat the oven to 200C/180C fan/gas 6. Put the pears in a roasting tin lined with baking parchment, cut-side down, along with the garlic, if using. Combine the olive oil, honey, rosemary and lemon juice in a small bowl, then season well. Pour this all over the pears, making sure they're well coated. Cover the tin with foil.

Unroll the pastry on its baking parchment, transfer to a baking tray and use a sharp knife to lightly score a roughly ½ cm border around the edges. Score the centre with a few lines. Bake the pears for 30 mins and the pastry for 20 - 25 mins, taking the foil off the pears halfway through and basting them with the cooking liquid. Remove the pears and pastry from the oven and leave both to cool until needed.

Put the goat's cheese, crème fraiche, lemon zest & seasoning in a mini food processor, and blitz until thick & creamy. If the mixture is very stiff, add a couple of tablespoons of milk.

Put the almonds and nigella seeds in a small, dry frying pan over a medium heat and toast for a few minutes. Transfer to a small bowl.

To assemble, flatten the centre of the pastry using a spoon, then spread over the creme fraiche mixture, leaving the border clear. Scatter over some of the salad leaves, then arrange the pears on top, drizzling over the roasting juices and the nut and seed mixture. Serve the rest of the salad leaves when serving.