Bryn Williams served up a tasty beetroot tarte tatin with goat’s cheese and red chicory on Saturday kitchen.

The ingredients are: rock salt, 3 large beetroots, 70g unsalted butter, softened, 70g caster sugar, plain flour, for dusting, 200g puff pastry and 1 free-range egg, lightly beaten.

To serve: 50ml double cream, 150g soft goats’ cheese, crumbled, 50g creme fraiche, 1 head red chicory, leaves separated and handful dandelion leaves (optional).

See recipes by Bryn in his book titled: For the Love of Veg available from Amazon now.