For each person

• half a fine ripe dessert pear
• 1 oz. (30 g.) Stilton cheese
• 1

Peel, halve and core the pears very shortly before eating, and squeeze a little lemon juice over them to keep them white. Lay each half on a crisp lettuce leaf. Cream the Stilton with the butter and a good pinch of coarsely ground black pepper. Pile 2 or 3 teaspoonfuls in the centre of each half of pear, and stick the walnut halves to the pile.

If the pears are very large, quarters can