• Mix together the minced pork, pine nuts, thyme, and salt in a bowl.
• Roughly crush the black pepper and fennel seeds in a spice grinder or pestle and mortar, and then add them to the pork.
• Peel the shallot and then dice it as finely as you can and add it to the sausage mix.
• Cut the leek into 12-15cm (5-6") lengths and cut them lengthways to the centre of the leek, and then separate them into individual leaves of leek. You will need 8 of these.
• Separate your pork mix into 4 portions.
• Now take 2 pieces of leek and lay them next to each other. Add in a portion of the pork, spread it out like a sausage and then roll it up!

  Repeat with the remaining ingredients and then place on a baking tray lined with baking parchment. Ensure the seam is at the bottom.
• Drizzle over the olive oil and then place the tray in the oven and cook at 200°C or 400°F for 20 minutes.
• Whilst this is cooking, place the butter for the sauce into a small (15cm or 6") saucepan and melt over a medium-high heat.

  Peel the pear, then core and chop into 1cm (just under ½") chunks and add it to the butter, then cook for 5 minutes, stirring regularly.
• Turn up the heat to high and pour in the cider, and reduce by half.
• Blend the pear with either a stick blender or a mini blender and season with the salt to taste before serving over the stuffed leeks.

To Cook in an Air Fryer:

• Spray the basket of the air fryer with oil.
• Add the leeks, making sure that the seal is at the bottom, spray them with oil and cook for 12-15 minutes at 180°C or 350°F.