Beverley Glock finds farm-fresh food to make with your children. Five-year-olds can help to make this with an adult

Prep time: 15 min; cook time: 30 min; serves 4

4 pears, peeled, cored and chopped into 1cm squares
1 tbsp dark brown soft sugar
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
Filo pastry; icing sugar for dusting

Place all the ingredients except the filo pastry and icing sugar into a small saucepan, heat gently until the sugar has melted and the juices start to flow and simmer for 10 minutes until the pear is soft but still holds its shape. Sieve the mixture over a jug to reserve the juices. Preheat the oven to 180C/gas 5, unwrap the filo pastry and cut the sheets in half to form squares (about 8cm). One at a time, “paint” the sheets with water and place 1-2 teaspoons of mulled pear mixture in the centre. Gently pull up the edges of the pastry and twist around the pears, the water should stick it together.

Repeat, then place on a baking tray and bake for 5-10 minutes until golden brown. Remove from the oven and dust with icing sugar. www.splatcooking.net

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