High in fibre, pears are also a good source of vitamin C, which is used to create collagen in the body, making skin supple and joints strong.

PREPARATION TIME: 25 MINUTES COOKING TIME: 20 MINUTES SERVES 8

PREPARE AHEAD

400ml (14fl oz) red wine

100g (4oz) caster sugar

6 pears, peeled

1 cinnamon stick

1tsp ground ginger

3 strips lemon peel (from 1 lemon)

75g (3oz) butter, melted

50g (2oz) hazelnuts, toasted and chopped

8 sheets filo pastry

100g (4oz) dark chocolate, broken into chunks

11n a large pan, warm the wine and sugar over a low heat until the sugar dissolves. Add the pears, cinnamon, ginger and the lemon peel (top up with water to cover the pears if necessary). Cover then poach for 10 to 15 minutes until just tender. Drain and set aside to cool. г Preheat the oven to 190 C, 170 С fan, 375 F, gas 5. Brush a baking tray with butter and sprinkle with a quarter of the nuts. Place 2 sheets of filo pastry on top of the nuts, side by side, slightly overlapping. Brush with butter and scatter over another quarter of the nuts; repeat with the remaining filo pastry and nuts.

i Halve and core the cooled pears. Layer the pears with chunks of chocolate along the centre of the filo and roll the pastry around them, folding over the ends. Bake for 20 minutes until golden and serve. Or prepare the day before – it will keep in the fridge for 24 hours. Per serving: 318 calories, 15g fat <7g saturated), 35g carbohydrate