Gurdeep Loyal served up a tasty mango rainbow roots tarte tatin on Saturday Kitchen.

The ingredients for the pink pickled onions with lychees are: 15–20 lychees in syrup, halved, plus 100ml lychee sugar syrup from the tin, 100ml white vinegar, 4 tbsp lime juice, 1 tbsp fine sea salt, 1 tbsp caster sugar, 1 tsp coriander seeds, crushed, 1 tsp dried chilli flakes and 2 medium red onions, sliced into 5mm thin rings.

For the tarte tatin: 320g pack ready-rolled puff pastry, 3 small mixed colour beetroot (yellow or candy stripe), sliced into 1.5cm rounds, 2 small carrots (preferably different colours), sliced into 1.5cm rounds, 2 small parsnips, sliced into 1.5cm rounds, 2 tbsp olive oil, 1 tsp nigella seeds, crushed, 10 whole garlic cloves, unpeeled, 20g butter, 1 tsp fresh chopped rosemary, 1 tbsp dark brown sugar, 1 tbsp white wine vinegar, 4 tbsp mango chutney, 1 tsp English mustard and ½ tsp fine sea salt.

See recipes by Gurdeep in the book titled: Mother Tongue available from Amazon now.