Fondue cheese kataifi pie with pear and walnuts

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put the honey, rosemary and lemon juice in a small pan and gently heat to melt the honey. Lay the pear slices on the prepared baking sheet, brush with some of the honey mix (reserve the rest), then roast for 20 minutes until cooked through and a little charred. Add the walnut halves for the final 5 minutes.
2. Meanwhile, put the kataifi on a board and roughly chop into 1-2cm strands. Melt the butter in a deep frying pan over a medium heat and, once it’s foaming, stir in the kataifi. Cook for a few minutes, stirring, until the pastry turns translucent.
3. Tip about two thirds of the pastry into the cake tin, then press it over the base and up the sides. Mix the cheeses in a bowl, season with black pepper, then spoon it into the pastry case. Top with the rest of the pastry to encase the cheese, patting it down to seal. Bake for 25-30 minutes until golden.
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4. When the pie is ready, remove from the oven and carefully invert onto a serving plate (hold the plate upside down on top of the pie, flip the pie and plate up the right way in one smooth move, then lift off the cake tin). Heat the reserved honey again until runny, add the vinegar, then drizzle most of it over the pie. Top with the roasted pears and walnuts and chicory. To serve, sprinkle with chilli and drizzle with the remaining honey sauce.