Shallot tatin, chicory and Pevensey Blue

For the puff pastry, place the flour, salt and 125g diced cold butter into a stand mixer mixer with the paddle attachment. Mix until it forms a breadcrumb-like mixture

Switch to a dough hook attachment and then mix on a low speed

Gradually mix in the water and vinegar until you form a malleable dough. Keeping mixing on low for around 3 minutes

Remove the dough from the mixer, wrap tightly, and rest the dough overnight in the fridge

The next day, remove the dough from the fridge – it needs to be at the same temperature and softness as the 375g softened butter

Roll out the dough on a floured surface into a cross shape of around 40 cm, making sure that the centre is thicker than the cross flaps

Spread the butter evenly across the centre of the cross

Next, bring the outer flaps inwards to enclose the butter. Fold the top and bottom flaps first and then cover them with the side flaps. Seal each flap firmly after folding it up

Roll out the dough until you have a strip around 55 cm long and 15 cm wide. Brush off excess flour and make sure it’s all straight. You might need to chill the dough before doing this, if the dough is getting too soft

Fold the pastry into thirds, like a letter, holding the pastry from the short side and pulling the bottom up by two thirds, and then folding the top third down over the centre. Press firmly after each third to make sure that the folds are sealed and even. This now completes what is known as the first turn

Turn the pastry clockwise so the seams are on the side closest to you, and repeat the process of rolling out and folding for the second turn. When you roll it out, the 'open' sides, where you can see the folds, should form the short ends

Wrap the pastry tightly, and then chill the pastry in the fridge for at least 1 hour and ideally 3 hours

Repeat the process two more times so you have completed six turns and allow the pastry to chill for at least 1 hour between each turn, and after the final turn. 

Meanwhile, make the other components. For the mustard dressing, whisk the mustard, garlic and Chardonnay vinegar together. Then, whisk the olive oil in, pouring it slowly but whisking quickly, to emulsify it into the dressing. Season, then set aside in the fridge until needed

Add the caster sugar to a heavy-bottomed, high-sided pan and heat to make a dry caramel. Careful - it will be extremely hot! Once patches of the sugar start to melt, tilt the pan to spread them around the pan

Once all the sugar has melted and formed a golden caramel, very carefully add 25ml water and stir in the toasted pecans. The caramel will bubble up a lot when you add the water, so take care to stand back as you add the water

Once the pecans are all stirred into the caramel, pour onto the lined tray, add sea salt and leave to cool

For the tarte tatin, preheat the oven to 170°C fan. Heat the rapeseed oil over a high heat in a 20 cm ovenproof cast iron frying pan

Sear the halved shallots in batches, placing them face down so they receive a hard char. Once charred, set each one aside onto an oven tray

Once all the shallots have been charred, cook them in the oven for 10 minutes to soften. Once cooked, turn up the oven to 185°C fan for baking the tart

Wipe the frying pan clean, making sure to remove any oil

Add the caster sugar to the pan – it should cover the base generously (add more if needed)

Make a caramel as described above, then once all the sugar is melted and golden, very carefully stir in the vinegar, fennel seeds, thyme and butter. Remove from the heat and let cool and firm up

Very carefully place the shallots charred-side down on the bottom of the pan, arranging them so they overlap neatly on top of the cooled caramel

Once the shallots are arranged, roll out about half the chilled puff pastry to around 1.5 cm thickness. The rest can be tightly wrapped and chilled or frozen for another use

Cut out the pastry in a circle slightly larger than the circumference of the pan to allow room for shrinkage and for tucking it into the sides

Once cut, place the pastry on top of the shallots and tuck the edges down inside the pan

Pierce several holes with a skewer in the pastry to minimise shrinking

Bake for 20–30 minutes until the pastry rises and is golden brown

While the tart cooks, make the chicory salad. Mix together all the salad ingredients with mustard dressing to taste

Once the tart is cooked, place a plate on top and carefully flip the tart so that the bottom now becomes the top. Be careful not to spill any hot caramel – it’s safest to do this in oven gloves over a sink to catch any spills

Serve with salad, topped with caramelised pecans, on the side