Leek & Marmite Tarte Tatin With Goat's Cheese And Walnuts

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

Boil half a kettle

Chop your leek[s] into 2cm rounds and wash thoroughly to remove any grit, then peel and finely chop (or grate) your garlic

Strip your thyme leaves from their stems and chop them roughly, discard the stems

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium heat with a knob of butter and 2 tsp [3 tsp] [4 tsp] sugar and cook for 1-2 min or until melted and bubbly

Once bubbly add the chopped garlic and half the chopped thyme (save the rest for a garnish!) and cook for 1 min or until fragrant

Combine your Marmite with 100ml [150ml] [200ml] boiled water – this is your Marmite stock

Once fragrant, add the leek rounds cut side down to the pan with the Marmite stock and cook, covered for 7-8 min (don't stir!) or until softened

While the leek cooks, dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out into a rectangle approx. 0.5cm thickness with a rolling pin

Line a baking tray (or two!) with baking paper

Once the leek rounds are softened, turn the heat up to high and cook for 3-4 min or until the marmite stock begins to thicken to a syrup-like consistency – these are your caramelised leeks

Once the leek rounds are soft and the sauce is a syrup-like consistency, carefully transfer to the baking tray[s] (caramelised side down!) and arrange in a rectangular shape

Pour over any remaining syrup

Lay the puff pastry rectangle over the top of the caramelised leeks

Put the tray[s] in the oven for 15 min or until the pastry is until golden, cooked through and the edges have puffed up

While the tart[s] cooks, wash your lettuce, then pat dry with kitchen paper and roughly shred

Combine your balsamic vinegar with a pinch of sugar and salt in a large bowl with a drizzle of olive oil

Add your washed lettuce to the bowl and toss – this is your balsamic dressed salad

Once the pastry is golden, remove from the oven and allow to cool for 2 min, then flip the leek & Marmite tarte tatin on to a clean board