Pumpkin tarte Tatin with whipped feta, fig leaf and cime di rapa

To make the glaze, place the vinegar in a pan and reduce by two-thirds until you have a syrupy consistency, then leave to cool

To make the crispy cime di rapa, preheat an oven to 140ºC/gas mark 1. Rub the leaves with the oil and sprinkle with salt. Bake in the oven for around 15 minutes or until the leaves are crisp but still green. Leave to cool then store in an airtight container to keep them crisp

Turn the oven up to 170ºC/gas mark 3. Mix the butter, sugar, cinnamon and salt together and spread across the base of 4 8cm tart tins

Peel the pumpkin, scoop out the seeds and then finely slice into 5mm pieces. Arrange the slices into the tins in a neat overlapping pattern and bake for 10 minutes

Cut out 4 circles of pastry the same size as the tins and store in the fridge until needed

Once the pumpkin is cooked, place the pastry on top, tucking round the edges of the pumpkin. Pierce a small hole in the centre of each pastry disc then bake for a further 20 minutes

Meanwhile, make the whipped feta by placing the feta, yoghurt and olive oil into a blender and blitz until smooth. Transfer to a piping bag if you have one

Once cooked, flip the tarts out onto plates whilst still warm, otherwise the caramel will cool and glue the tarts into the tins. To serve, brush the warm tarts with the vinegar reduction and sprinkle with a little salt. Place on plates then pipe on some of the whipped feta and top with the cime di rapa crisp