Spiced apple tarte tatin

Roll the pastry out on a floured surface to the thickness of a pound coin, then lay on a baking sheet and rest in the fridge for 40 minutes.

Meanwhile, slice the butter and put on the bottom of the heavy based ovenproof pan, about 21cm, and add the sugar, star anise, vanilla pod and cinnamon stick.

Peel and halve the apples, and scoop out the core with a melon baller or a teaspoon. Put them, curved-side down, in the sugar and butter in a neat pattern to cover the base.

Cut the puff pastry out in a disc to the same diameter as the outside of the pan. Prick it all over with a fork and put the pastry over the apples, tucking the pastry in gently around the sides of the dish. Chill the pan in the fridge for 20 minutes.

Put the pan on a medium heat and gently allow the apples to caramelise. The butter and sugar will combine to create a light butterscotch that will appear around the sides of the pastry. Don’t leave the pan unattended on the stove and turn the pan continuously to achieve an even caramel on the base. When the bubbling caramel turns light golden around the sides of the pastry, remove from the heat and cool for 10 minutes.

Heat the oven to 190C/fan 170C/gas 5. Put the pan in the oven for 25 minutes, checking after 20 minutes. Bake until the pastry is deep golden brown, and turn out onto a plate (be careful of any caramel that might leak). Serve with vanilla ice cream.