Instructions: And finely grated mixed with 5 tbsp of creme fraiche

Boil the unpeeled beetroot in salted water for 30 to 45 minutes or until just tender when tested with a knife.

Immerse in cold water to cool then rub off and discard the skins.

Cut lengthways into slices about lcm thick. Boil the carrots until tender then drain and slice in the same way.

Sprinkle one side of the root slices with the sugar salt and pepper then fry sugar side down in half the butter until lightly caramelised.

Fit the slices caramelised side down in a rectangular baking or roasting tin and sprinkle with the thyme leaves and a touch more seasoning.

Dot with the remaining butter.

Unroll the puff pastry place the tin on top and cut round the bass so that you and up with a rectangle of pastry the same size as the base of the tin.

Place the pastry on top of the vegetables inside the tin.

It should not be a snug fit there should be a small gap between the pastry edge and the sides of the tin. This allows steam to escape during baking and prevents the pastry from becoming soggy. Bake at 220C/425F/Gas Mark 7 for 15 to 20 minutes or until the pastry has puffed up and turned golden on top.

To serve place a platter upside down on top of the roasting tin and using oven gloves hold the two together and invert. The tart will now be the right way up and ready for the table. Serve slices with a dollop of the horseradish creme fraiche.

The roots here have so much flavour that they need no help with additional ingredients. Never boil a beetroot without its skin on however or it will be a dead beet. All the juices and colour will leach out and be lost to the cooking water.

If you cant get hold of fresh horseradish for the sauce mix together 3 tbsp of bottled creamed horseradish with 3 tbsp of creme fraiche instead.

Serves 4 as a first course

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