Ingredients >
500-750g round creamy Brie
7 tsp poppy seeds
5 large pears, ripe
extra virgin olive oil
green salad leaves

Method >
· Preheat the grill. Cut the cheese to 10 wedges; coat with 5 tsp of the poppy seeds. Lay on a baking tray.

· Cut each pear into four slices, skin and pips intact. Brush with olive oil. Preheat a griddle pan until very hot. Place pear slices in the pan and griddle for 3-4 minutes on each side. Repeat with remaining slices.

· Grill the coated cheese for about 1 minute until it holds its shape. Serve pears, Brie and salad on individual plates with a drizzle of olive oil. Sprinkle remaining poppy seeds and ground pepper over pear dish.

Serves 10.