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Our take on a fantastic recipe by River Cottage – the sweetness of caramelised beetroot combines beautifully with the tangy spring onion vinaigrette, all nestled in crispy shortcrust pastry. Served up with some new potatoes and a green leafy salad. Serves 4.

Ingredients: Pastry – 150g plain flour; 50g sunflower oil; 1/2 tsp salt. Caramelisied beetroot – 500g beetroot; 3 tbsp olive oil; 1 tbsp cider vinegar; 1 tbsp soft brown sugar; salt and pepper. Vinaigrette – 2 spring onions; 1 tsp English mustard; 1 tbsp cider vinegar; 5 tbsp olive oil; 1 tbsp fresh parsley.

Make the pastry by mixing together the flour, oil and salt with a fork, then bring it together into a dough with 2 tbsp cold water. Leave the dough in a sealed container in the fridge to rest. Meanwhile, peel and slice the beetroot into 5mm thick slices. Heat the olive oil in a shallow oven-proof pan, then add the beetroot and toss to coat. Add the sugar and vinegar, and season to taste. Cover the pan with foil and place in the oven at 180 °C for 20-30 mins, until the beetroot are tender. Roll out your pastry and cover the beetroot, which will be nicely caramelised. Return to the oven for a further 20-25 mins until the pastry is golden.

Make the vinaigrette by finely slicing the spring onions and parsley, and shaking the ingredients together in a clean jam jar. Turn out the tarte tatin by placing a large plate over the pan and carefully (but quickly) turning upside down. Pour over the vinaigrette and enjoy