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Christmas Trimming Salad

Make a delicious seasonal salad.



  • Pickled pear recipe
  • 100g soft brown sugar
  • 250ml cider vinegar
  • 1 bay leaf
  • A pinch of salt
  • 1 tsp peppercorns
  • 1 stick cinnamon
  • 6 cloves
  • 1 dried red chilli
  • Peel of ½ lemon
  • 1-2 pears, cored and cut into 2cm cubes
  • Prunes
  • 40 prunes, stones removed
  • 40 thin slices of pancetta
  • Salad
  • Mixed leaves
  • Extra-virgin olive oil
  • Seeds from ½ pomegranate

Method (click to mark as completed)


  1. Place all of the picked pear ingredients into a medium sized saucepan and bring to the boil. Stir continuously until the sugar has fully dissolved and cook for a few moments. Place the pears in a heatproof bowl and pour over the vinegar mixture. Leave to cool and then refrigerate overnight.
  2. Drain the pears and save the remaining liquid. Add the leftover mixture to a saucepan and allow to simmer. Set aside and cool.
  3. Preheat your oven to 200°C. Stuff each prune with a piece of pear and then wrap with a piece of pancetta. Place in the oven for 5-10 minutes until bacon is cooked. Leave to cool.
  4. In a bowl add the salad leaves, separately mix together a few spoons of oil, some of the pear cooking liquor and salt and pepper, taste and adjust accordingly. Dress the salad leaves with the dressing and transfer to a plate, add 4-5 of the prunes, sprinkle with some pomegranate seeds and serve.

Completed steps (click to remove last step)