Method

• 1

  In a small heavy frying pan, weigh 75g of golden caster sugar. Over a medium heat, stir the sugar until it dissolves, then add a big pinch of salt, the butter and a splash of sherry vinegar, and keep stirring. It’ll go foamy but keep stirring on the heat until it has gone a mahogany brown.

• 2

  Now add a tablespoon of honey and the leaves of half a dozen sprigs of thyme, take off the heat and stir in. Place a long sprig of thyme on top of the caramel for decoration.

• 3

  Slice the cooked beetroot into nice fat slices and arrange the slices fanned out and working in a spiral into the centre. Use all the beetroot up, covering any thinnish parts with beetroot bits. Season the lot with a pinch of salt and a twist of pepper.

• 4

  On a lightly floured work surface, roll out about 250g of puff pastry. Once it’s rolled out enough to cover the beetroot, place it on top, tucking the edges down into the pan. Put the whole lot into a preheated oven at 180C/350F/Gas 4 for about 30 minutes.

• 5

  Place an upturned plate over the frying pan (it should be bigger than the pan) and holding the two together, flip the lot over. Leave it 30 seconds for the caramel to mostly fall from the pan onto the plate then whip it off. Serve by the wedge whilst still warm with crumbled goat’s cheese on top, and a drizzle of honey.