THIS IS A STYLISH DISH FOR VEGANS

1 Put the shallots into a heatproof bowl and cover with boiling water. Leave for 10min, then drain and peel. Halve any larger shallots so they are all roughly evenly sized.

2 Heat the oil in an ovenproof non-stick frying pan (about 25cm) over medium-high heat. Add the shallots and fry for 10min, then add the vinegar and sugar and cook for a further 5min, or until thick and syrupy.

3 Preheat the oven to 220°C (200°C fan) mark 7. Roll out the pastry to a rough 30cm square, trim to a circle, put on a baking sheet and chill.

4 For the herb dressing, finely chop the hazelnuts and herbs, put into a bowl and stir in the capers, vinegar and oil. Set aside until needed.

5 Nestle the beetroot into the pan among the shallots. Lay the pastry over the vegetables and tuck in the edges. Bake for 35-40min, until crisp and deep golden. Set aside for 5min, then turn on to a serving plate or board. Drizzle with the herb dressing to serve.