Nigel Barden served up Moroccan Carrot Tart Tatin on Radio 2 Drivetime foodie Thursday.

The ingredients are: 500g carrots, peeled and sliced, 1 heaped tsp cumin seeds, 1 heaped tsp coriander seeds, ½ tsp Spanish smoked paprika, ½ tsp ground cinnamon, 50g unsalted butter, 1 tbsp sherry vinegar, 1 tsp runny honey, plain flour, for dusting, ½ pack (250g) ready-made puff pastry, salt & freshly ground black pepper and chopped fresh coriander, to garnish.

For the yoghurt dressing: 2-3 tbsp natural yoghurt, 1 clove garlic, crushed, loose handful of fresh coriander, chopped and squeeze of lemon juice, to taste.