Jamie Oliver

‘This delicious meat-free main is perfect for the party season. Supereasy to knock together, you can have all the ingredients on standby, ready for unexpected guests – or even get prepped ahead of time and just pop it in the oven when friends and family arrive’

Go vegan

Swap the honey for brown sugar and use your favourite vegan cheese (or simply leave out the cheese).

BEETROOT & GOAT’S CHEESE TARTE TATIN

Serves 4 Takes 40 mins Cost per serve £1.62

2 red onions olive oil red wine vinegar 1 tbsp clear honey 500g vacuum-packed beetroot 250g pack filo pastry 2 Little Gem lettuces 2 ripe pears 20g walnut halves 100g soft goat’s cheese

1 Preheat the oven to gas 6, 200°C, fan 180°C. Peel the onions, cut 1½ into quarters and break into petals. Finely chop the remaining onion, then quickly pickle by scrunching with a splash of red wine vinegar and a pinch of sea salt. 2 Meanwhile, put the onion petals in a 28cm ovenproof frying pan on a medium heat with 1 tbsp each of olive oil, red wine vinegar and honey. Quarter the beetroot and add to the pan with a good pinch of sea salt and black pepper. Cook for 3 mins, stirring occasionally. Remove from the heat; give the pan a shake to arrange the veg in an even layer. 3 Mix 2 tbsp oil and a splash each of red wine vinegar and water together in a small bowl. On a board, layer the sheets of filo on top of one another, brushing each with the oil mixture as you go, then place the layered pastry on top of the veg in the pan, carefully tucking it in at the edges. Bake for 20 mins or until beautifully golden. 4 Trim the lettuces, then click off and shred the outer leaves. Keep clicking off the middle leaves but leave as whole cups. Slice the Little Gem hearts into wedges and arrange on a serving platter. Sprinkle the pickled onion over the lettuce. Core and finely slice the pears, then arrange on top. Crumble over the walnuts. 5 Carefully but confidently invert the tarte onto a plate or board (slightly bigger than the pan). Crumble over the goat’s cheese and serve with the pear and walnut salad.

Each serving contains

Energy Fat Saturates

Sugars Salt 1906kJ 453kcal 18.7g 6.0g 25.3g 1.1g 23% 27% 30% 28% 18%

of the reference intake. See page 97. Carbohydrate 61.7g Protein 13.6g Fibre 5.9g Source of folate, which supports the reduction of tiredness and fatigue