Instructions: Peel and cut the celeriac carrot and swede into chunks.

Peel the shallots and cut in half if large. Peel the garlic cloves and leave whole. Cut the leeks into rough pieces.

Roughly chop the apricots.

Finely grind the coriander and fennel seeds in a bowl with the end of a rolling pin.

Place the celeriac carrot swede and shallots in a roasting tin with the ground spices 2 tbsp olive oil and seasoning. Cook on the top runners on the roasting ovenfor 20 minutes then add the garlic cloves and toss well.

Toss the leeks in the remaining oil and place at the front of the roasting tin. Continue cooking for 10 minutes.. Roll out pastry and cut into a 225mm circle.

Pnck with a fork and chill for 10 minutes.

Melt the butter with the sugar lemon juice and 50ml water in a heavy base ovenproof frying pan or cake tin (not loose bottomed) about 200mm diameter base on the floor of the roasting ovenfor 10 minutes.

When the sugar has dissolved transfer to the simmering plate and bubble until the mixture turns a light caramel colour.

Mix the apncots into the vegetables and place on top of the butter and sugar mixture; cook on the floor of the roasting ovenfor 10 minutes.

Quickly place the chilled pastry on top of the vegetables and cook on the grid shelf on the third runners of the roasting ovenfor 15 to 20 minutes or until the pastry is golden.

Cool for 5 minutes then turn out on to a serving plate pastry side down.

Serve immediately.

The classic upside down apple tart of the Tatin sisters has inspired this delicious vegetable version

Serves 4

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