We continue our recipe series with foodie Daisy Watson @dinner.life with this honey-baked feta toast with pear, chard and sage

Winter is here, bringing sweet treats and basic behaviour with it. But listen, there’s more to the festive season than pumpkin f*cking spice. No shade to pumpkins. I'm just saying, there is a whole mood of seasonal flavour that deserves love, too.

Sizzled pears and honey-baked feta give this snack the caramel vibes we associate with this time of year. The sweetness is balanced by salty cheese, fragrant sage and bitter, tangy greens. All snug on a bed of toasty sourdough and sparkling with the best extra virgin olive oil. This is a frosty duvet-day in food form. Whip it up in 20 minutes and your home will smell sublime.

INGREDIENTS

Honey-baked feta toast with pear, chard and sage. Serves 2:

1 pear, cut into 2mm slices

1 block of feta cheese, whole

4 large leaves of chard, shredded

1 clove of garlic

6 fresh sage leaves

2 slices of toast, sourdough is always good

Honey

Apple cider vinegar

Extra virgin olive oil, I love Citizens Of Soil brand

Salt

METHOD

First, preheat the oven to 200°. Then, take the feta out of the fridge. Remove the packaging, pat it dry and leave to come to room temperature.

Add a lick of olive oil to a medium-hot frying pan. Lay the pear slices into the pan and fry for about 4-5 minutes, flipping occasionally. Once cooked through and caramelised on both sides, transfer to a paper towel-lined plate and set aside.

Line a small oven dish with baking paper. Place the whole block of feta inside and paint generously with olive oil. Bake for 8-10 minutes, or until the edges start to lightly brown.

While the feta bakes, go back to the frying pan and heat another glug of olive oil.
Bash the garlic and throw it in whole. Add torn sage leaves and infuse the oil for 30 seconds. Now, introduce the chard ribbons to the pan with a splash of apple cider vinegar. Season with a pinch of salt. Sizzle for 1 minute, then take it off the heat. Pop a lid over the pan and set aside, allowing the residual steam to cook the greens through.

Take the feta out of the oven. Then switch the oven over to grill mode to preheat. Spread a thick, even coat of honey over the hot feta. Place the feta under the grill and cook until golden and bubbly, about 4-5 minutes.

Plate up! Divide equally and layer the chard, feta then pears on each piece of toast. Finish with a good drizzle more of extra virgin olive oil and tuck in.