Instructions: 1. Put the butter, lemon juice and zest in a small saucepan and warm gently, until the butter is melted. Stir in the sugar, add the pears and cloves. Cover, cook until the pears are soft - approximately 10 minutes.

2. Meanwhile, make the sables. Preheat the oven to 190 c / 375 f. Sieve the flour into a large bowl, rub in the butter until the mixture resembles fine breadcrumbs. Add the roquefort and season with freshly ground black pepper, mix together to form a dough.

3. Roll out the dough about 1/4 inch thick on a floured surface, and cut into about 20 triangles, rounds and squares. Put on a greased baking sheet, brush with a little beaten egg and bake in the preheated oven for about 10 15 minutes or until golden.

4. When the pears are soft, remove the lid and reduce the excess liquid, this will take approximately 20 minutes. Add the brandy and cook for 1 minute. Cool, then add the walnuts. Be careful not to caramelise the pears.

Leave the sables to cool for 5 minutes before transferring them to a wire cooling rack (to prevent them from crumbling).

5. Serve the sables with the marmalade and a little roquefort cheese.

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