NOW TRY THIS...

beets, ideally with leaves 4 clementines 1/2 a bunch of fresh tarragon 100g crumbly goat’s cheese 40g shelled unsalted walnut halves Salt and pepper METHOD 1. Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender. 2. Meanwhile, squeeze the juice of one clementine into a large bowl with one tablespoon of extra virgin olive oil and a good splash of red wine vinegar. 3. Peel the remaining three clementines, slice into fine rounds and arrange on your plates. 4. Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing. 5. Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves. Divide between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.

INGREDIENTS (serves 6) 600g ripe mixed-colour plums 1tsp ground cinnamon 120ml maple syrup 320g sheet of all-butter puff pastry (cold) 6 large scoops of vanilla ice cream

SOMETIMES it’s hard to think of something fancy to make when you’re on a limited budget, and your culinary skills maybe aren’t the best.

But don’t worry – Jamie Oliver’s recipe for plum tarte tatin will be the new saviour of your dinner parties.

The secret to this recipe is METHOD 1. Preheat the oven to 220°C/425°F/gas 7. 2. Place a 26cm non-stick ovenproof frying pan on a medium heat. Halve and destone the plums, add to the pan with 30ml of water and cook for one minute.

From a height, sprinkle over half the cinnamon, then evenly pour over the maple syrup. 3. Place the pastry over the plums, using a wooden spoon to push it into the edges of the pan, and trimming off any excess to patch up little gaps, if needed. 4. Bake at the bottom of the oven for 16 minutes or until golden and puffed up.

Making sure you use oven gloves to protect your hands, confidently and carefully turn the tarte out on to a plate bigger than the pan. 5. Dish up with nice round scoops of ice cream, sprinkle over the remaining cinnamon from a height and drizzle lightly with extra virgin olive oil before serving.