Simon Rimmer served up a tasty beetroot tatin with feta cheese and salad on Sunday Brunch.

The ingredients are: Piece of ready rolled all butter puff pastry, with a rough circle cut, 6 scrubbed beets, 3 cloves garlic, 75ml oil and Tsp smoked sea salt.

For the caramel: 200g sugar, 50ml water, 30g butter and tsp sea salt crystals.

Crumbled feta and chopped green salad to serve.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.