Balsamic Shallot Tarte Tatin.

Pre heat oven to 160 degrees.

Peel the shallots, and cut across to make 1.5cm thick rounds, discarding the ends. You should get around 3 out of each.

In a large pan, melt the 50g butter over a low heat, and place the shallots flat in the bottom, the pan should be very full of the shallots. If not you’ll need more shallots, or a smaller pan. Gently brown on a low heat.

Once they have softened slightly, add the sugar and honey and 50ml water cover with a lid to dissolve the sugar, cook for 5 or 10 minutes on a low heat until the sugar starts caramelising. You should see big bubbles and the colour shouldn’t go further than a golden amber, at this point add the red wine and balsamic vinegar.

Reduce gently for 10 minutes until thick, remove from the heat.

Roll out the puff pastry to about 1cm thick, and cut a circle out of it roughly 2cm bigger than the pan all the way round.

Brush the top with melted butter and lay butter side down on top of the shallots. Then tuck the edges down the inside of the pan. Brush the top of the pastry with butter.

Place the pan in the oven and cook for 35 minutes or until the pastry is cooked and golden.

Remove and leave to cool for 10 minutes. Turn out onto a chopping board and slice into 4.

We serve this with a thick slice of pan fried goats cheese, cooked until gooey, and some charred tenderstem broccoli.