Place the butter and sugar in a wide pan over medium-high heat.   Add pears once sugar is dissolved and reduce heat slightly.   Toss pears around until slightly softened and caramelized to a golden brown.   Remove from the heat and keep warm.   To make the dressing, place the balsamic vinegar in a saucepan with the icing sugar.   Bring to the boil and simmer until reduced, and syrupy. Test by placing a spoonful on a cool plate to see if thickened. Cool slightly before dressing salad.   Toast nuts in an oven at 180C for 7-10minutes, tossing once halfway through.   SERVING: Arrange a small number of salad leaves on each plate. Place 4 caramelized pear wedges around the leaves then crumble some of the blue cheese/gorgonzola over each. sprinkle over some toasted nuts and fresh coriander leaves and top with a drizzle of balsamic dressing.   Visit Our Shop

If you are using leftover cooked potatoes, mash them up with the salt and butter. For raw potatoes, wash, peel and boil until tender, then drain and mash in a large baking bowl. Using the potatoes while still warm will give your bread a lighter texture. Use a wooden spoon to work the flour into the mashed potato until it forms a soft dough. Tip the dough out onto a lightly floured surface and shape into a round, roughly 1cm thick. Use a sharp knife to cut a cross through the dough, dividing it into 4 equal wedges. Heat a griddle or flat, heavy-based frying pan on a medium-high heat. Cook the wedges on the hot, dry griddle for 4–5 minutes each side until they develop a toasty giraffe-skin print. They will be quite soft, so handle carefully. Allow to cool slightly on a rack then eat while butter-meltingly warm. Alternatively, let the potato bread cool completely then enjoy fried or toasted. Top Tip: Try an avant-garde spud fusion by using sweet potatoes instead. They are naturally sweet and chewy, and will give your plate a bold burst of orange Want to try out more delicious recipes from Ciara? Buy her amazing cookbook Bread and Butter, Cakes and Bakes from Granny’s Stove.  BUY NOW   *This Book is available from February 28th 2022