Heat the oven to 200C/180C fan/gas 6. Put the pears in a roasting tin lined with baking parchment, cut-side down, along with the garlic. Combine the olive oil, honey, rosemary and lemon juice in a small bowl, then season well. Pour this all over the pears, making sure they’re well coated. Cover the tin with foil.

Unroll the pastry on its baking parchment, transfer to a baking tray and use a sharp knife to lightly score a roughly 1/2cm border around the edges. Score the centre with a few lines. Bake both the pears and pastry for 25-30 mins, taking the foil off the pears halfway through and basting them with the cooking liquid. Remove the pears and pastry from the oven and leave both to cool until needed.

Put the goat’s cheese, crème fraîche, lemon zest and some seasoning in a mini food processor, and blitz until thick and creamy.

Put the almonds, chilli flakes and nigella seeds in a small, dry frying pan over a medium heat and toast for a few minutes. Transfer to a small bowl.

To assemble, flatten the centre of the pastry using a spoon, then spread over the crème fraîche mixture, leaving the border clear. Scatter over most of the rocket leaves, then arrange the pears on top, drizzling over the roasting juices. Scatter over the rest of the rocket and the nut and seed mixture before serving.