Tom Kerridge served up a tasty beetroot and goat’s cheese galette with hazelnuts and onion chutney on Sunday Brunch.

The ingredients are: 500g pack ready-made shortcrust pastry, Plain flour, to dust, 250g ricotta, Finely grated zest of ½ lemon, 2 tbsp thyme leaves, 3 tbsp caramelised onion chutney, 500g cooked beetroot, sliced, 150g goat’s cheese log, thinly sliced, 40g hazelnuts, halved, 1 large free-range egg, beaten with a pinch of salt to glaze, Salt and freshly ground pepper, Extra virgin olive oil, to finish and Mixed leaf salad, to serve.

See recipes by Tom in his book titled: Real Life Recipes: Recipes that work hard so you don’t have to available from Amazon now.