• Mix the water and lemon juice in a medium-large bowl.
  
• Peel the pear, cut it in half and remove the core. A melon baller is ideal for this, but a teaspoon with a "sharpish" edge works well too.

  Take a thin slice of the bottom of the bulbous part of the pear so it will sit flat.
  
• Plunge the pears into the lemon water to prevent them from browning.
  
• Take half of the butter for the pears and add it to a 28cm or 11" frying pan over a medium high heat, and cook it until it begins to foam.
  
• Dry the pears on some kitchen paper and sear, cut side down, for 3-4 minutes or until you have started a little caramelisation. Then flip the pears over.
  
• Crumble the blue cheese into the cavity left by the core.
  
• Pour the cider into the pan and transfer to the oven. Roast at 200°C or 400°F for 25-30 minutes.
  
• Remove the pan from the oven, and remove the pears from the pan.
  
• Whisk the remaining cold butter through the sauce. I like to strain the sauce before serving, but it is not essential.
  

For the Savoury Crumble (This can be done before or during the cooking of the pears):

• Lightly crush the ingredients (except the butter) for the crumble in a bag or pulse them in a mini blender.
  
• Add the lightly crushed ingredients to a dry frying pan 20cm or 8" frying pan and toast over a medium heat until golden (4-5 minutes)
  
• Add the butter for the crumble to the pan and cook until the butter has melted and the crumble is well-coated. (2-4 minutes).