Chargrilled pears with herb salad and Stilton port dressing
For the pears, heat a chargrill pan. Add the butter and the slices of pear and chargrill for four minutes until golden.
To finish, squeeze the kumquat juice on top.
In a bowl, mix the egg yolk with the port, then whisk in the olive oil gradually. Finish by adding the crumbled cheese and the fresh herbs.
To serve, place the pears on a plate and top with herb salad and any extra dressing around the plate.