When Autumn leaves start to fall, nature is at its most glorious. The jewel-like colours of deciduous trees, the crunch of dried leaves underfoot, crisp autumn air and comfortable temperature make outdoors a great place to be.

Poached Pears
500G caster sugar
1 litre of water
1 vanilla bean
1 cinnamon stick
6 Buerre Bosc pears
In a stainless steel pot bring the water, sugar, vanilla bean and cinnamon stick to the boil and stir until the sugar is dissolved. Peel the pears and poach in the sugar syrup until tender - approximately 15 minutes. Chill and serve sliced in a pastry shell, topped with whipped cream and drizzled with hot chocolate sauce.