BEETROOT TARTE TATIN

Scrub the beetroots in water until they are bright purple and clean. Fold them into a tight parcel of baking parchment or tin foil (this helps them to steam as they bake), then place onto a baking tray and bake for 1 hour 15 minutes-1 hour 30 minutes, or until the beetroot can be easily pierced through with a knife. Allow to cool slightly, then chop into wedges.

Meanwhile, roll the block of puff pasty out to a 3mm-4mm thickness. Cut a circle of the pastry the same size as the top rim of a large heavy-bottomed frying pan (it needs to be ovenproof – cast iron is perfect here). Refrigerate the pastry circle for use later.

Heat the same frying pan over a medium heat and add a good glug of olive oil. Once hot, add the chopped beetroot, golden caster sugar, balsamic vinegar and a good pinch of salt, then stir well to combine. Cook for 6-8 minutes, stirring regularly, until the vinegar and sugar have reduced into a thin caramel.

Add the vegan butter and stir until melted, then use tongs to arrange the beetroot in the base of the pan. Remove the pan from the heat and allow to cool for 15 minutes.

Cover the beetroot with the chilled puff pastry circle, tucking it in around the edges. Prick the pastry several times with a knife, then bake for 25-30 minutes, or until puffed and golden.

Meanwhile, to make the cream, combine the vegan cream cheese, wasabi, dill and a pinch of salt and black pepper in in a bowl. Mix well, then taste and adjust the seasoning, if needed.

Allow the pan to cool for 2 minutes, before carefully turning it out onto a board. Chop into slices and serve topped with a quenelle of dill and wasabi cream and a good crack of black pepper.