We are delighted to share this delicious pairing to bring some joy and inspiration to your culinary repertoire this month.

It is the perfect match for this English sparkling wine's exotic caramelised pear and millefeuille pastry nose with opulent orchard fruit flavours, linear precision and impressive length.

The county of Kent is historically associated with a bounty of fresh and vibrant produce. From iconic hops and vines, to picturesque orchards brimming with fruits and luxurious Whitstable oysters.

This month sees many people participating in Veganuary and seeking to make lifestyle changes for the better. 

We have paired our highly-acclaimed Chalklands Classic Cuvée 2017 with a warming dish of roast pears with walnut and ginger filling. 

This recipe is vegan friendly, as are all of the Simpsons' wines, and would make for a sumptuous mid-week supper.

(Makes 4)

5 comice pears
1 ½ teaspoon ground cinnamon
1 teaspoon caraway seeds
70 g walnut halves
20 g pine nuts
20 g stem ginger , optional

Preheat the oven to 180ºC/gas 4. 

Halve and core the pears (you’ll be using 1 for decoration), and place them all cut-side up in an ovenproof dish.

Sprinkle over ½ a teaspoon of cinnamon and the caraway seeds and pop in the oven for 20 to 25 minutes, until they’re just browning at the edges and the flesh is soft. Allow to cool.

Place the walnuts and pine nuts on a baking tray and toast in the oven for 4 to 5 minutes – the pine nuts won’t take long to turn golden, so keep an eye on them. Set aside a few toasted pine nuts for serving.

Once the pears have cooled, scoop most of the flesh out of 4 of the halves, leaving just enough so the sides don’t collapse.

Chop up 4 other roasted pear halves and pop in a food processor with the scooped-out pear flesh and toasted nuts. Add the stem ginger and the rest of the cinnamon and blitz. You want a paste that’s quite textured, not totally smooth.

Divide the pear mixture between the scooped-out pear skins. Peel and core the reserved pear, slice it thinly lengthways and arrange a couple of slivers on top of each stuffed pear.

Decorate with a few chopped toasted pine nuts and serve, warmed through or cold. It’s great with a little peppery salad, like rocket leaves, on the side.

Serve with a glass or two of chilled Chalklands Classic Cuvée 2017. Enjoy!

(Makes 4)

5 comice pears

1 ½ teaspoon ground cinnamon

1 teaspoon caraway seeds

70 g walnut halves

20 g pine nuts

20 g stem ginger , optional

Preheat the oven to 180ºC/gas 4. 

Halve and core the pears (you’ll be using 1 for decoration), and place them all cut-side up in an ovenproof dish.

(Makes 4)

5 comice pears

1 ½ teaspoon ground cinnamon

1 teaspoon caraway seeds

70 g walnut halves

20 g pine nuts

20 g stem ginger , optional

Preheat the oven to 180ºC/gas 4. 

Halve and core the pears (you’ll be using 1 for decoration), and place them all cut-side up in an ovenproof dish.

Sprinkle over ½ a teaspoon of cinnamon and the caraway seeds and pop in the oven for 20 to 25 minutes, until they’re just browning at the edges and the flesh is soft. Allow to cool.

Place the walnuts and pine nuts on a baking tray and toast in the oven for 4 to 5 minutes – the pine nuts won’t take long to turn golden, so keep an eye on them. Set aside a few toasted pine nuts for serving.

Once the pears have cooled, scoop most of the flesh out of 4 of the halves, leaving just enough so the sides don’t collapse.

Chop up 4 other roasted pear halves and pop in a food processor with the scooped-out pear flesh and toasted nuts. Add the stem ginger and the rest of the cinnamon and blitz. You want a paste that’s quite textured, not totally smooth.

Divide the pear mixture between the scooped-out pear skins. Peel and core the reserved pear, slice it thinly lengthways and arrange a couple of slivers on top of each stuffed pear.

Decorate with a few chopped toasted pine nuts and serve, warmed through or cold. It’s great with a little peppery salad, like rocket leaves, on the side.

Serve with a glass or two of chilled Chalklands Classic Cuvée 2017. Enjoy!

Sprinkle over ½ a teaspoon of cinnamon and the caraway seeds and pop in the oven for 20 to 25 minutes, until they’re just browning at the edges and the flesh is soft. Allow to cool.

Place the walnuts and pine nuts on a baking tray and toast in the oven for 4 to 5 minutes – the pine nuts won’t take long to turn golden, so keep an eye on them. Set aside a few toasted pine nuts for serving.

Once the pears have cooled, scoop most of the flesh out of 4 of the halves, leaving just enough so the sides don’t collapse.

Chop up 4 other roasted pear halves and pop in a food processor with the scooped-out pear flesh and toasted nuts. Add the stem ginger and the rest of the cinnamon and blitz. You want a paste that’s quite textured, not totally smooth.

Divide the pear mixture between the scooped-out pear skins. Peel and core the reserved pear, slice it thinly lengthways and arrange a couple of slivers on top of each stuffed pear.

Decorate with a few chopped toasted pine nuts and serve, warmed through or cold. It’s great with a little peppery salad, like rocket leaves, on the side.

Serve with a glass or two of chilled Chalklands Classic Cuvée 2017. Enjoy!