Celeriac and Spring onion Tarte Tatin

Serves 2

½ Celeriac

5/6 Spring onions

1 tsp dried thyme

30g Butter

1 tbsp Sugar

1 tbsp White Vinegar

1 sheet puff pastry

You'll need

25/26 cm Frying pan

Roll out the pastry and use your frying pan as a guide to cut out a circle of pastry just slightly larger. Keep your circle of pastry in the fridge on a tray lined with greaseproof until ready to use.

Peel and chop the celeriac into 1 cm thick quarter circle pieces.

Pop in a pan of salted water, bring to boil and simmer for 4/5 mins. Drain and immediately place in cold water to stop cooking. Once cool place on kitchen roll to dry off.

Heat the butter, sugar and vinegar in the frying pan your using for your Tatin. When the butter starts to foam add your spring onions, keeping them whole with just the roots trimmed. Once the spring onions have softened and become slightly pliable about 5/ 7 minutes stir through the thyme, add the celeriac pieces, cover the entire base of the frying pan with the celeriac and spring onions in one layer, making sure all your veg is coated in the butter. Generously season.

Top your celeriac and spring onions with your pastry circle, tucking in the edges. Poke a few holes in your pastry to stop it rising to much and pop it into the oven for 25 – 30 mins.

Take the frying pan out of the oven and leave to rest for 5 mins before placing a large plate on top of the frying pan and flipping up side down.

Serve straight away with a fresh green salad.

Miso Glazed Tofu

Serves 2

1 Block Firm Tofu

2 Tbsp White Miso paste

1 Tbsp Maple syrup

1 Tbsp Soy Sauce

1 Tbsp Mirin

1 Tsp Oil (Vegetable or Sunflower)

1 Tsp Sesame seeds

2 Spring Onions

Wrap tofu in kitchen paper and press for 30 minutes between a baking tray and chopping board to release most of the liquid. Whilst pressing make the miso glaze, mix the White miso paste with the maple syrup, Soy Sauce and Mirin in a small bowl till well combined.

Once the tofu has released most of its liquid, chop the block into 4 pieces lengthways and carefully push a skewer through the centre.

Heat a oven safe frying pan large enough to fit all 4 of your Tofu skewers with the unflavoured oil, when the oil is hot add the tofu skewers turning after 3 / 5 minutes on each side, till the tofu is lightly golden all over.

Set your grill to a medium / high heat. Generously coat the top side of the tofu with the glaze, place the frying pan under the grill until the glaze bubbles and darkens, about 5 / 10 minutes.

Finely slice the spring onions and sprinkle them as well as sesame seeds over the skewers and serve immediately.

Miso Glazed Tofu

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