• 150 g butter
• 200 g caster sugar
• 2 eggs
• 1 tsp finely grated lemon zest
• 1 tsp ground ginger
• 140 g flour
• 1 tsp baking powder
• 6 small pears peeled and cored (but left whole)

Preheat the oven to 180C. Grease a large six whole muffin tray.
Cream the butter and sugar, add the eggs one and a time.  Add in the ginger and zest and the sifted dry ingredients and combine.  Spoon the mixture into the muffin pans and nestle a plear into each one.  Cook until the cakes are golden brown and the pears are cooked.  Serve warm dusted with icing sugar and a dollop of custard.

• Pork steak (about 600g for 4 people)
• 2 cloves crushed garlic
• 2 Tbsp fresh grated ginger
• 1 Tbsp Hoisin sauce
• ¼ soy sauce
• 1 Tbsp oil
• A couple of handfuls of fresh green bean or broccolli,  or zucchini
• Rice to serve

Mix the garlic, ginger and sauces together in a small bowl.  
Trim any fat from the pork and then spread the marinade onto the meat and let it sit for a few minutes.
Heat the oil in a fry pan for a few minutes  at medium heat and cook for 4-5 minutes each side.  Set it aside on a board and cook the remaining marinade in the pan for 1 minute.
Cook the beans and the rice separately.  Slice the pork thinly and serve together with the remaining marinade and pan juices.