Rick Stein served up a tasty vegetable tarte tatin with carrots, beetroot, red onion, star anise, carrot top pesto on Rick Stein’s Food Stories.

The ingredients are: 10–12 rainbow carrots (depending on size), scrubbed, trimmed and halved lengthways, 3 medium beetroots, scrubbed or peeled then sliced into 3–4mm-thick rounds, 4 tbsp olive oil, 2 star anise, bashed or 1 tsp ground cumin, 2 tsp brown soft sugar, 40g butter at room temperature, plus extra for greasing, 3 large red onions, sliced, 1 garlic clove, chopped, flour, for dusting, 400–500g puff pastry, depending on the size of your dish, salt and freshly ground black pepper and green salad, to serve.

For the carrot-top pesto: good handful green carrot tops, washed and roughly chopped, 1 garlic clove, bashed, 30g Parmesan (or alternative vegetarian hard cheese), grated, 7–8 tbsp olive oil, 15g pine nuts and freshly ground black pepper.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.