Endive and Roquefort Tarte Tatin

Trim the base of each endive and remove any damaged outer leaves. Halve lengthways through the root so the leaves stay intact. Crumble the Roquefort into large chunks and keep refrigerated. Dust a cold work surface lightly with flour, roll the puff pastry into a circle just larger than your 24cm ovenproof skillet (roughly 27cm), and return it to the fridge on a parchment-lined tray.

Preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6.

Place the ovenproof skillet over medium heat, melt the butter until foaming, then add the honey and caster sugar. Stir once and cook undisturbed for 3–4 minutes until the mixture turns a deep amber caramel — it will smell nutty and the bubbling will slow.

Add the balsamic vinegar and thyme to the caramel — it will spit — then lay the endive halves cut-side down in a single, tight layer. Season with the salt and pepper.

Cook over medium-low heat for 12 minutes without moving the endives, until the cut faces are deeply golden and the caramel has reduced to a thick glaze visible around the edges.

Carefully turn each endive half cut-side up using tongs, then cook for a further 8 minutes until the outer leaves are softened and lightly caramelised.

Remove the pan from the heat. Scatter the Roquefort chunks evenly between the endive halves, pressing gently so they nestle into the gaps.

Lay the chilled pastry disc directly over the endives and Roquefort, tucking the edges down inside the rim of the pan to fully enclose the filling.

Transfer to the oven and bake for 25–28 minutes until the pastry is deeply golden brown and visibly puffed.

Remove from the oven and leave to rest in the pan for 5 minutes — no longer, or the caramel will set and the tarte will stick.

Run a palette knife around the edge, place a large serving plate firmly over the pan, and invert in one confident motion. Spoon any caramel remaining in the pan back over the top. Serve immediately with a lightly dressed frisée salad.