Pear, crisp or warm

Raw pear brings a crisp sweetness to the lunch beetroot salad. The roasted beetroot is softer and earthier, while walnut gives a rougher bite and rocket a peppery edge. The pear should remain recognisable within that group, rather than being lost beneath enough dressing to make every component taste the same.

The dessert changes the fruit’s role. Poached pear arrives warm with dark chocolate sauce and cool dairy cream. The fruit yields to the spoon, and the sauce makes a fuller ending than the salad would suggest. These are different complete preparations: the salad is vegan and contains walnut, while the dessert contains milk through its cream.

Pear also appears in the cabbage-and-sesame salad and in the drinks list. Its sweetness can sit beside a sharp dressing or become the soft body of a small glass of juice. A pear spritz adds sparkling wine and is an alcoholic drink. The links keep those choices separate so the shared fruit becomes a thread through the meal, not a reason to assume that every appearance carries the same ingredients.