Make the dressing.

Put the vinegar and membrillo into a cup or bowl and blend together with a spoon (you have to use the back of the spoon to squash the membrillo).

It doesn’t have to be perfectly mixed in.

Whisk in the seasoning and virgin oil, using a fork.

Halve and core the pears and cut them into wedges.

Squeeze lemon juice on them to stop them going brown.

Heat 1 tbsp of the regular oil in a frying pan and cook the chicken, starting on a medium-high heat so it gets a good colour, then reducing the heat to cook all the way through.

Season as you cook them.

Remove to a plate.

If you think any of the pieces are large, cut them into neat slices.

Heat the butter and remaining regular oil in a clean frying pan and cook the pears over a medium-high heat initially – you want the pear flesh to get a good colour – then reduce the heat and cook until tender (be careful not to burn the butter).

Quickly add the sherry and cook until it has coated the pears well and bubbled away to almost nothing.

The pears should really become imbued with the sherry and turn quite dark in colour.

Quickly toss the leaves, nuts, ham and chicken together with most of the dressing.

Arrange on plates and divide the pieces of pear between them.

Drizzle on the remaining dressing and serve.