SAVOURY HEAVEN

Caramelised celery tarte tatin with Parmesan & sage crust

SERVES 4 AS A STARTER OR 2 AS A MAIN

For the pastry

100g cold butter, cut into

1cm dice

200g plain flour

8 sage leaves, finely chopped

25g Parmesan, finely grated

A pinch of salt

Ice-cold water

For the filling

2 whole bunches of celery, outer leaves removed and roots trimmed, but do not separate out the sticks

50g unsalted butter

1tbsp olive oil

1tbsp dark brown sugar

1tbsp balsamic vinegar

Salt and freshly ground black pepper

25g freshly grated Parmesan, to sprinkle

Preheat the oven to 180°C/Gas Mark 4.