Easy Beetroot and Red Onion Tatin

Preheat oven to 180ºC or 160ºC fan (355ºF or 320ºF convection).

Halve the beetroots but leave skins on. Place on a large piece of foil to make a pouch, and drizzle with 2 tablespoons balsamic vinegar. Sprinkle with thyme and a few pinches of salt and pepper. Seal tightly and bake for 1 hour 15 minutes. Leave to cool, then peel. This can be done a day or two ahead.

When ready to make the tatin, preheat oven to 190ºC or 170ºC fan (375ºF or 340ºF convection).

Take an ovenproof frying pan or tatin dish (approximately 20 cm) and cut the pastry to fit the pan or dish. Put the pastry back in the fridge until you need it.

Melt butter and oil in the same pan. Add a few pinches of salt and pepper, sugar, remaining balsamic vinegar and red onion. Fry the red onion until lightly caramelised, then add beetroot, cut side up, to fit the pan snugly. Cook for another 10 minutes or so.

Take the pastry disc from the refrigerator and lay it over the beetroot and onion, tucking it down at the edges like a blanket. Transfer to the oven and bake for about 30 minutes, until pastry is puffed up and golden brown.

Remove from the oven and leave to cool for 10 minutes. Cover with a dinner plate and flip over to reveal the beautiful deep red beetroot. Tip any juices over the tatin, then crumble goat cheese or feta over if desired. Slice and serve with a lovely green salad.