Goats cheese tart tatin with tomato and thyme sauce
	Serves 6 This dish only really works if you have individual tart tins. Grease them very well before using them. You don't have to use the same vegetables any will do as long as they don't mush too much when cooked.		rice and pea Mushroom Wellington spaghetti and crostini red Thai curry goats cheese tart tatin roast vegetable waffle

	For the filling 500g frozen puff pastry 3 heads of fennel 1 celeriac 3 carrots 2 cloves of garlic 150g butter Handful of mixed fresh herbs	First cut the fennel in half, brush with plenty of olive oil and place them in a roasting tray. Do the same with the carrot and the celeriac cutting the celeriac into quite small chunks .Cover with aluminium foil and roast for about two hours in a hot oven until the vegetables are completely cooked through. Cool. Roll out the puff pastry to about the thickness of a floppy disc. Cut it into six 14cm (6 inch) squares and just trim off the corners with a knife. Make up a herb butter with the herbs, butter and garlic and place a blob in the bottom of each tart tin. Pile the cooled roasted vegetables in the centre of each tart tin and cover with some pastry. Tuck in the edges and bake in a hot oven for twenty to thirty minutes until the pastry has risen and cooked through. Cool the tatins and carefully turn them out. Place a slice of goats cheese on each one and when you want to serve them bake them again until the goats cheese is soft and browned. Serve on the tomato and thyme sauce.
	Tomato and thyme sauce A large dash of vegetable oil 1 small onion 2 cloves of garlic 400g (14oz) can of chopped tomatoes Handful of thyme 1 dessertspoon tomato puree 1 teaspoon salt 1 cup of cream 1 cup of water 1 dessertspoon honey	Heat the olive oil in a pan and add the onion, crushed garlic and thyme. Sauté until they are soft but only just starting to brown. Do not burn the garlic. Add the tomatoes and the remaining ingredients. Simmer very slowly for about thirty minutes. Cool the sauce and take out any thyme sprigs then whizz it up until smooth in the blender.
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