Chantelle Nicholson served up delicious Poached Pear with Cashew Cream and Calvados Granita on James Martin’s Saturday Morning.

The ingredients are: 4 large, or 6 small, pears (Comice or Beurre Hardy), 80g toasted walnuts, roughly chopped into large chunks, 4 sprigs rosemary, 1 tsp icing sugar, For the cashew cream, 190g cashew nuts and 225 ml water.

For the pear poaching liquor: 1 litre water, 325g caster sugar, 1 tsp citric acid, 2 star anise and 1 sprig rosemary.

For the granita: 1400g poaching liquor and 100g calvados.

See recipes by Chantelle in her book titled: Planted: Stunning seasonal vegan dishes available from Amazon now.