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Set a grill down over a hot fire and, when the embers are glowing and the fire’s giving out a good, steady heat, pop a pan on and add the oil, brown sugar, 1 tablespoon of the honey, the salt and the porridge oats.
Keep stirring the oats, which will help the sugar and honey melt and stick to the
flakes as they get hot.
Toast the oats over a medium heat until they are golden in colour and smell sweet and nutty. Leave to cool in the pan while you grill the pears.
Halve the pears. I don’t bother peeling or coring them. Brush them with a little light oil and set them down on the hot grill.
Cook the pears for 6-8 minutes on each side, or until they’re taking on some charring from the bars and beginning to soften.
To serve, spoon a few toasted oats into the bottom of a shallow plate or bowl. Place the pear halves on top. Combine the tahini with the crème fraîche and another tablespoon of honey and mix well. Place a dollop of this next to the pears and finish by trickling over a little more honey and scattering over a few thyme leaves, if you have some.