Pears: an autumn favourite

October is a lovely month for seasonal produce, and pears really come into their own at this time of year. Sweet, juicy and versatile, they’re just as good chopped into porridge as they are baked into a warming autumn pudding. They’re also delicious sliced into salads, where their natural sweetness works well with peppery leaves, nuts, beetroot or cheese.

Nutritionally, pears are a great source of both soluble and insoluble fibre. A medium pear provides around 5-6g, with much of that fibre found in or close to the skin - so don’t peel them! Fibre supports digestive health, helps us feel fuller for longer and feeds the beneficial bacteria in our gut. Pears also provide vitamin C, potassium and flavonoids - plant compounds associated with heart health.

As the weather gets cooler, one of my favourite ways to eat pears is baked. This month’s recipe, my Pear Crumble Breakfast Bake, is a cross between a crumble and a granola, with cinnamon-spiced pears topped with oats, nuts and seeds. Have it warm as a pudding, then keep the leftovers in the fridge for breakfast with Greek yoghurt and an extra spoonful of chia seeds.

I’m a big fan of breakfasts you can prepare in advance. Having something nutritious ready to go makes a busy morning feel less rushed and helps set you up well for the rest of the day. With fibre, protein and healthy fats already ticked off, you’ve made a pretty good start before the day has even properly begun.