Michel Roux Jr. served up a tasty roast pear and poached pear with cheese and chilli on Saturday Kitchen for Rachael Riley.

The ingredients for the poached pears are: 4 blush pears, peeled leaving a little skin around the stalk like a collar, 1 x 750ml bottle dry white wine, 300g caster sugar, 1 red chilli, 1 stick cinnamon, 2 cloves, 1 bay leaf, For the roast pears, 2 blush pears, halved and cored, 16 walnuts, chopped, 16 almonds, chopped, 1 small shallot, finely chopped, 4 tbsp runny honey, 1 lemon, zest and juice only, 1 pinch chilli flakes and olive oil, for drizzling.

To serve: selection of cold meats, blue cheese and British soft cheese.