Potted Cheese with Baked Pears

This smooth, rich pâté makes use of any leftover or tail-end bits of cheese you may have in the fridge. You can use a single type of goats’, cows’ or sheep’s cheese, or try a combination: a piquant blue; a crumbly, mature hard cheese; or a soft, creamy one are all possibilities, but look for a balance of flavours. Serve with baked pears for a lovely combo of sweet and savoury.