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1
Preheat your oven to 180C and set the kettle boiling.
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2
Melt the knob of butter in a frying pan roomy enough to accommodate the pears in a single layer, and when it's bubbling add them to the pan.
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3
Saute the pears on a highish heat until they start to take on some colour and then set them aside to cool.
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4
Meanwhile whisk together the eggs, cream, nutmeg and cayenne pepper and season with generous pinches of sea salt and black pepper.
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5
Cut the buttered bread slices into quarters and arrange them, points uppermost, in overlapping layers in a gratin dish, tucking about _ of the pear and cheese between them as you go.
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6
Scatter the remaining pear and Stinking Bishop across the top.
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7
Pour over the savoury custard and let everything sit and soak for a few minutes.
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8
Scatter the Old Winchester across the top.
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9
Place the dish into a roasting tray and pour in boiling water to two thirds the way up the sides of the dish.
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10
Pop everything into the middle of the oven and give it 35 minutes.
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11
The top should be golden brown and crunchy.
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12
Dust with a little more cayenne if you like a spicy kick.
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13
Give it a few minutes to rest and serve warm, with a salad of your choice.
