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Ingredients

• 6 large firm Forelle or Comice pears
• 1 tablespoon lemon juice
• 25g unsalted butter
• 25g demerara sugar
• 1 tablespoon orange zest
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 350g ready-made puff pastry
• 150g Parmigiano-Reggiano cheese
• Clotted or Chantilly cream, to serve
• 1 medium onion, finely chopped
• 2 garlic cloves, peeled and crushed
• 75ml olive oil
• salt and pepper, to season
• 3 x 400g tins plum tomatoes
• 1 sprig basil
• 250g minced pork
• 250g minced beef
• 75g salami, diced (optional)
• 125g fresh white breadcrumbs
• 2 medium eggs
• 5 tablespoons grated Parmigiano-Reggiano cheese
• salt to taste
• 100g Parma Ham
• 4 eggs, for boiling
• 1 packet lasagne sheets (500g)
• 50g Parmigiano-Reggiano cheese, finely grated
• 250g mozzarella, roughly torn into bite-size pieces
• 50ml olive oil (25ml for frying, 25ml for tossing with the pasta)