Chocolate filo parcels with poached pears and butterscotch sauce

By Glynn Purnell From Saturday Kitchen Ingredients For the chocolate parcels 250g/9oz dark chocolate, chopped into small pieces 250g/9oz salted butter, diced 225g/8oz caster sugar 75g/2¾oz plain flour, sifted 7 free-range eggs, plus 1 free-range egg yolk 1 pack pre-made filo pastry, …

Rice pudding with caramelised pears and gingerbread crisps

By Matt Tebbutt From Saturday Kitchen Ingredients For the rice pudding 1.5 litres/2½ pints milk 200ml/7fl oz double cream 1 vanilla pod, seeds removed and pod reserved 2 lemons, zest only (removed in thick strips using a potato peeler) 100g/3½oz butter, cubed …