Pears with Pecorino and Pancetta

Method

1 Heat the wine, vinegar, sugar and star anise in a pan with 100ml (3½fl oz) cold water until boiling. Add the pear, cover with greaseproof paper and simmer for 15-20min. Turn off heat and leave in the liquid, turning the pear every now and then until cool. Remove pear, discard liquid and chill pear overnight.

2 Hold one end of a pancetta rasher and stretch it with the back of a knife. Cut in half; wrap both halves around a cube of pecorino. Repeat with the other rashers. Chill for up to 24hr. Whisk oil and extra vinegar in a bowl and season.

3 To serve, heat a frying pan and cook pancetta cubes until golden. Put pears on a serving plate, add pancetta cubes and watercress; drizzle with dressing.