Honey roast carrot & goat’s cheese Tatin

Put the frozen carrots into a medium ovenproof frying pan with a generous knob of butter or splash of oil. Pack into one layer, then cook gently, stirring occasionally, until they start to turn golden, 8-10 minutes.

Cut the cheese into small chunks, then scatter evenly over the carrots. Remove the pan from the heat. Unroll the pastry and cut into a circle a few centimetres larger than the pan. Lay it over the pan, tuck between the carrots and pan, then bake at 200ºC, gas mark 6 for 20 minutes, or until puffed, golden and crisp.

Let the tart settle for 5 minutes, then turn out onto a serving plate. Pick out, then roughly chop, the herbs from the salad, scatter over the tart and season generously with freshly ground black pepper. Serve with the salad, dressed with oil, a dash of vinegar and more seasoning.