Beetroot & shallot tatin

Serves 2 (easily multiplied) Takes 20 minutes, plus 20 minutes in the oven £2.31 a portion 507 kcals 34g fat, 14g sat. fat a portion Suitable for freezing

50g butter, plus extra for greasing 12 shallots, halved if large ½ tsp olive oil 50g walnut pieces 2 cloves of garlic chopped 3 rosemary sprigs, chopped 2 tbsp maple syrup 2 tbsp red wine vinegar 12 cooked baby beetroots (or 12 wedges) 225g all-butter puff pastry plain flour, for dusting rocket, to serve

Soften the shallots

Turn oven to fan 200C/conventional 220C/ gas 7 and grease 2 x 15cm sandwich tins (with solid bases). In a non-stick pan, gently cook the shallots in the oil until golden and soft. If they start to colour before softening, add a dash of water and cover the pan. Tip out the shallots and wipe out the pan.

Cook the beetroot

Put the butter in the pan with the walnuts, garlic, rosemary, maple syrup and vinegar. Season and bubble until syrupy. Tip in the shallots and cook briefy, stirring to coat. Spoon half the shallots and syrup into each tin, then add the beetroots, alternating them with the shallots as you go.

Add the pastry

Cut the pastry in half, then roll out each piece on a lightly foured surface until just larger than the tins. Put the pastry over the vegetables and tuck it down the insides of the tin. Trim off any excess with scissors and pierce the middle of the pastry with a knife to make a hole for steam to escape. Bake for 15-20 minutes, until golden. Cool for a few mins in the tin, then turn out onto plates and top with the rocket.