Ingredients:
4 small pears, peeled, halved, and cored
4 star anise, crushed
4 cloves, crushed
1 vanilla bean
Zest of 1 lemon, cut into fine julienne strips
2 tbsps superfine sugar
120 gm ready rolled puff pastry
1 egg, beaten
2 tbsps unrefined light
brown sugar
Pinch of ground cinnamon
Mascarpone cheese or whipped cream, to serve

Procedure:
To poach the pears, place the spices, lemon zest, and sugar in a saucepan with about 1/2 pint water and bring to a boil. Add the pears and simmer lightly for about 10 to 15 minutes until just tender. Leave to cool in the liquid so they absorb all the flavours of the spices. Meanwhile, roll out the puff pastry on a floured surface to a rectangle 12x18 inches, then cut into eight 4-inch squares. Place on a baking tray sprinkled with cold war. Trim a strip off each side 1/4-inch wide, brush with beaten egg and place on top of each edge of the squares to form a frame. Prick the base of the pastry with a fork then chill for 30 to 60 minutes. Lift the pears from the poaching liquid, drain well, and pat dry with paper towels. Place one half on each pastry shell, then sprinkle with sugar and cinnamon. Bake in a preheated oven at degree 400F for about 10 to 15 minutes until the pastry is puffed up and golden. Serve warm, with mascarpone or whipped cream.

Gingered chicken with cinnamon prunes and almonds

Ingredients
A bouquet of spices including cinnamon, ginger, and saffron make a sweet, golden dish with Moroccan roots.

8 chicken pieces
1 tbsp ground ginger
1 1/3 cups pitted prunes
1 cinnamon stick
6 tbsps butter
4 cups whole blanched almonds
2 spanish onions
1/2 tbsp saffron
2-3 tbsps ground cinnamon
Salt and pepper
steamed couscous, to serve
Spicy vegetables
4 small red onions
4 red bell peppers
1 tbsp cumin seeds
2 tbsp coriander seeds
Salt and pepper
Oil, for drizzling

Procedure:
To prepare the spicy vegetables, quarter the onions. Core and quarter the bell peppers. Sprinkle with the cumin and coriander seeds, drizzle with oil and cook in a preheated oven at degree 400 degree F for 30 minutes, or until tender and with crispy edges. To prepare the chicken, rub the pieces with ground ginger, salt, and lots of freshly ground black pepper. Set aside for 30 minutes. Meanwhile, place the prunes in a saucepan with cold water to cover. Add the cinnamon stick, bring to a boil, and simmer for 20 minutes. Melt the butter in a casserole dish and, when bubbling, add the almonds and stir-fry until golden. Remove and drain on kitchen paper. Slice the onion, add to the casserole and saute gently until softened and transparent. Add the saffron and cinnamon, cook for one minute, then add the chicken and saute until golden. Add the prunes, together with their poaching liquid, cover, and simmer for 30 minutes, then remove the cinnamon stick. Sprinkle the chicken with the almonds and serve with the spicy vegetables and steamed couscous.