James Martin served up a tasty Roscoff onion and beetroot tarte tatin on James Martin’s Saturday kitchen.

The ingredients are: 300g vegan puff pastry, 3 roscoff onions peeled and 1/2d, 100ml red wine vinegar, Red wine to cover, 3 beetroot roasted and skinned, 200g caster sugar, 1 fennel sliced, I bunch chives and Few frisse leaves.

For the dressing: 1 tbs Dijon mustard, 1tbs white wine vinegar, 200ml veg oil, Salt and pepper, Splash water.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.