Puree: Boil 2-3 potatoes and then mash to puree with milk and a little butter. Puree a cooked beetroot with the hand blender and mix into the puree. Season to taste with salt and a little garlic.

2nd sauce: Heat the milk, stir in the Gorgonzola and cream cheese and let it melt. Cut the green part of a leek stick (fine strips) and mix in. Season to taste with pepper.

Cut the pears into wedges and fry them in butter. Season with black pepper and salt. Drizzle 1-2 tablespoons of balsamic vinegar over it and sweat briefly. Finished!

With lamb's lettuce and a few slices of beetroot.