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  • oil
  • 2 small pears
    cored and each cut into six wedges
  • butter
  • sherry vinegar
  • brandy
  • 2 tsp Dijon or wholegrain mustard
  • 6 large slices pata negra or Parma ham
    cut in half lengthways
  • 150g dolcelatte
  • 24 rocket leaves

Nutrition: per serving

  • kcal99
  • fat7.8g
  • saturates0g
  • carbs2.5g
  • sugars0g
  • fibre0.5g
  • protein4.9g
  • salt0.71g

Method

  • step 1

    Heat a little oil in a frying pan and add the pear wedges. Cook gently for a minute then add a knob of butter, a splash of sherry vinegar and a splash of brandy. Bubble until you have a syrupy liquid around the pears and then stir in the mustard. Turn the pears over once or twice to coat them all over.

  • step 2

    Lay out the pata negra slices and put a piece of pear, a piece of dolcelatte and 2 rocket leaves on each. Roll up tightly so they don’t shed their filling when picked up. Cover with clingfilm until ready to serve.

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