Heritage Carrot Tarte Tatin W. Goats' Cheese Drizzle & Chicken Breast

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely slice your brown onion[s]

Top, tail and slice your heritage Chantenay carrots in half, lengthways

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a pot over a medium heat with a knob of butter, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and cook for 1-2 min or until melted

Once melted, add the sliced onion and cook for 15 min or until caramelised – this is your caramelised onion

Meanwhile, add the halved carrots, cut side down, to a baking paper-lined baking tray with a drizzle of olive oil and a pinch of salt and pepper

Arrange the carrots in a rectangular shape and put the tray in the oven for an initial 15 min or until the carrots are fork-tender

Tip: Cooking for 3 or more? Use 2 trays!

While the onion and carrots are cooking, add your honey to a large bowl with your wholegrain mustard, half your balsamic vinegar (you'll use the rest later!) and a pinch of salt, then mix until fully combined – this is your balsamic & mustard glaze

Add your dried cranberries to a small bowl with the remaining balsamic vinegar and set aside to pickle – these are your quick-pickled cranberries

Boil half a kettle

Dust your work surface with a generous sprinkling of flour and unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Once the carrots are fork tender and the onions are caramelised, remove the tray[s] from the oven, then top the carrots with the caramelised onion and most of your balsamic & mustard glaze (save the rest for later!), reserve the bowl

Lay the puff pastry rectangle over the top and return the tray[s] to the oven for a further 15 min or until the pastry is until golden, cooked through and the edges have puffed up – this is your heritage carrot tart tatin

While the pastry is cooking, add your goats' cheese to a food processor with 3 tbsp [4 1/2 tbsp] [6 tbsp] milk and a pinch of salt and blend until smooth – this is your goats' cheese drizzle

Tip: Add a splash more milk if the drizzle is looking a little thick!

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Trim, then chop your green beans in half and add to a pot, cover them with boiled water (just enough to cover them)

Bring to the boil over a high heat and cook for 3-4 min or until tender

Add the shredded lettuce to the reserved bowl with the remaining balsamic & mustard glaze, the quick-pickled cranberries and a drizzle of olive oil and toss – this is your cranberry salad

Once the pastry is golden, remove from the oven and allow to cool for 2 min, then flip the heritage carrot tart tatin onto a clean board and slice in half