Clodagh McKenna served up a tasty tarte tatin with thyme on Sunday Brunch.

The ingredients are: 165g caster sugar, 100ml water, 65g unsalted butter, 1 dessertspoon fresh thyme leaves, chopped, 5 apples (cox variety), peeled, cored & quartered and 2 sheets ready-made puff pastry.

For Serving: 8 sprigs fresh thyme, Crème fraiche and a dash of orange blossom water.

See Clodagh’s recipes in her new book titled: Clodagh’s Suppers: Suppers to celebrate the seasons available from Amazon now.