Preheat your oven to 180°C/Fan 160°C/Gas 4. Scrub and trim your beetroot (no need to peel). Cut them into similar size wedges, about 2cm thick. Tumble them onto a baking tray and drizzle with 1 tbsp olive oil. Sprinkle over plenty of salt and pepper and toss to coat. Slide into the oven for 25-35 mins, till soft and charred on the edges.

While the beetroot cooks, place a small frying pan on a medium heat for 1 min. When warm, add in the cashews and toast for 2-3 mins, shaking the pan regularly till they are golden. Tip on to a chopping board and roughly chop.

Whisk 2 tsp honey (keep the rest of the honey for the Shredded Sprout, Apple & Barley Salad) with 1 tbsp cider vinegar, 1 tbsp olive oil and some salt and pepper in a medium-szed bowl. Finely chop the thyme leaves and add those too.

When the beetroot has 5 mins left to cook, quarter the pears and slice out the cores. Cut each quarter into thin slices. Pop them into the dressing and toss to mix to stop them browning.

Remove the beetroot from the oven and leave to cool slightly.

Arrange the watercress on 2 warm plates. Divide the roast beetroot between them. Top with the pears and spoon over the dressing. Scatter over the chopped cashews and crumble over the blue cheese. Crack over some black pepper and serve.