Ingredients:

• 500g pear, seeded and peeled
• 220g melted 70% chocolate
• 2 tbsp Smoked Pear bitters
• water

Method:

Cook the pears in a pan with a little water on the base (to stop scorching)
Melt the chocolate in a double boiler
Mix everything and pour in a mold
Let set for at leat 4hrs in the fridge

Whipped Goats Cheese

Ingredients:

• 300g goats cheese
• honey
• bitters
• fresh black pepper

Method:

Let goats cheese come to room temp
Blend in a food processor until creamy
Add honey and bitters to taste
Serve on toasted sourdough/warmed soda bread/toasted brioche

Blackberry Galette

Pastry:

60g plain flour
30g polenta
1 tbsp sugar
1/4 tsp salt
60g cold butter
iced water

Filling:

1 punnet blackberries or other soft fruit
3tbsp sugar
3 heaped tbsp creme fraiche
Bitters

Method:

Pulse dry pastry ingredients in a food processor, then add butter in small pieces. Pulse until it resembles breadcrumbs, then add iced water (between 1–2 tbsp is enough)
Wrap dough and chill for 30 minutes
Preheat oven at 190C/170C fan
Roll pastry into a rough circle, transfer to a baking sheet
Scatter fruit on top, leaving a margin of 7cm/2.5 inches around the edge
Sprinkle with 1–2 tbsp sugar and then dollop with creme fraiche
Sprinkle another tablespoon of sugar over the top and wet the edges of the pastry, fold over to make an edge, bake for 20 minutes
Remove from oven and sprinkle with bitters, I recommend Smoked Pear or Orange