• Great when served as an informal starter or lunch

    Pear, Parma ham and goat’s cheese stacks with a cranberry glaze

    Serves: 2
    Cooking Time: 45 mins


    • 250ml (1 cup) cranberry juice
    • 15ml (1 tbsp) white wine vinegar
    • 45ml (3 tbsp) sugar
    • 15ml (1 tbsp) dried cranberries
    • 2 pears, thinly sliced with a mandoline
    • 80g goat’s cheese
    • 6 – 8 pieces of Parma ham
    • a handful of rocket leaves
    • freshly ground black pepper, to taste
    • 2 pitas, toasted and quartered, to serve



    Bring the cranberry juice, vinegar, sugar and cranberries to the boil in a small saucepan. Allow the mixture to gently bubble away until reduced by almost half, about 10 – 15 minutes. It should resemble the consistency of a classic balsamic vinegar reduction.


    Loosely stack a few pieces of pear, goat’s cheese and Parma ham onto each plate. Scatter over some rocket leaves and add a drizzle of the cranberry glaze and some ground black pepper.


    Serve with the toasted pita wedges.