James Martin served up a tasty Chicory Tarte Tatin with Beetroot, Beurre Blanc Sauce, Roasted Hazelnuts and Chervil James Martin’s Saturday Morning.

The ingredient are: 100g puff pastry, 6 chicory, halved, 100ml red wine vinegar, Water to cover, 200g caster sugar, 15g butter, Beurre Blanc Sauce, 350g butter, 1 shallot or red onion, peeled and diced, 1 clove garlic, chopped, 50ml white wine, 1 lemon and Chives to finish.

For the beets: 12 small beetroot, cooked and skinned and 15ml olive oil.

To serve: Roasted hazelnuts and Chervil.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.