Pear and Oat Chocolate Crumble

Nigel's pear and oat chocolate crumble has become a firm favourite since its first appearance in the Guardian in October. 

I know it's no longer really the right season for pears, but we had returned to B's family home for the weekend and I knew that I could be worry free about the amount of positive noises that would be made around the table when this was being devoured on a Saturday evening. 

Nigel says that this recipe works 'because of the classic partnership of pears and chocolate and the crisp crust with the luscious pears.' I'm not going to try and elaborate on Nigel's words. It would be pointless. He's right, as always. If you're looking for a crowd pleaser, here's your answer.

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Decadently decorated chocolate meringues

I'm trying to overcome my fear of meringues. I can't seem to ever get them to the perfect balance: I panic they'll be too chewy and soft and end up making them too crisp, or I worry they're crisping up too quickly and they end up squidgy and with no protective outer shell. If at first you don't succeed, try, try, try again. The Meringue Girls cookbook is helping: everything inside it is so beautiful, I want to make it all, and can spend far too much time sitting, admiring, oohing and aahing at each and every photo.

I had a tough time choosing what to cook for a visiting T. Eventually I settled on this pile of heaven. Chocolate meringue (which was this time slightly too crisp - time to try again...), dollops of mascarpone and swirls of salted caramel, sweetly poached pears, toasted walnut pieces and melted chocolate, all built up in the Jackson Pollock approached demanded by the gorgeous Meringue Girls. 

Do I need to tell you it was fabulous? Probably not. It was. I cannot wait for the leftovers this evening.

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Chocolate Crumble Pear Tart

I was nudged away from my usual work duties on Thursday, and left alone in the kitchen all day. My lovely friend, and part-time colleague V came to help me at 6. Together we managed to pull together a dinner for 12 paying guests.

Needless to say, I left most of the nibbles, starter and main course to the end of the day, spending most of the time focusing on pudding. Dan Lepard's chocolate crumble pear tart seemed suitably smart, sexy and showy. I always feel that if you have a good pudding at the end of the meal (as long as the customers have had enough to drink), that will be their last and clearest memory.

I had a minor pastry catastrophe. The baking beads went everywhere. Thankfully I'd had a good yoga class that morning and could return to the deep breathing, avoid any tears, and knock up another batch to save my skin.

The result was a very short shortcrust pastry (making it very difficult to remove from the tin) with no soggy bottom; caramelised, buttery pears; rich chocolate crumble, and a just strong enough brandy and pear syrup poured over the ice-cold crème fraîche. The guests did indeed leave happy, and V and I ate our way through the remains before tidying up and heading home.

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