Picked up Plenty by Yottam Ottalenghi - amazing book with serious food pr0n photos as well 
. It's a vegetarian cookbook written by a chef who loves, cooks and eats meat - meaning there are some ace recipes in there far removed from your normal hemp-munching hippy nonsense. It's a great book and I want to get his non-vegetarian one too.
Decided to give one of the recipes a bash, 'Surprise Tatin'
http://www.telegraph.co.uk/foodanddrink/recipes/7653348/Yotam-Ottolenghis-surprise-tatin.html
Handily, it's showcased on the Daily Telegraph site. The only thing I did differently was not bother with the caramel - one it's a total PITA to make and I usually end up making toffee (lol) and also I just didn't fancy the sweetness and preferred to stick to savoury. As a concession though I did spread a bit of agave syrup on the base of the pan to put the oregano in.
So without further ado:
Cooked:
Flipped:
Eated:
Conclusion - tasted epic! The goats cheese and puff pastry is melt-in-your-mouth, combined with the sauteed onion and oven-dried tomato is such a great mix of flavours, and the new potatoes fill it out nicely
. It's a vegetarian cookbook written by a chef who loves, cooks and eats meat - meaning there are some ace recipes in there far removed from your normal hemp-munching hippy nonsense. It's a great book and I want to get his non-vegetarian one too. Decided to give one of the recipes a bash, 'Surprise Tatin'
http://www.telegraph.co.uk/foodanddrink/recipes/7653348/Yotam-Ottolenghis-surprise-tatin.html
Handily, it's showcased on the Daily Telegraph site. The only thing I did differently was not bother with the caramel - one it's a total PITA to make and I usually end up making toffee (lol) and also I just didn't fancy the sweetness and preferred to stick to savoury. As a concession though I did spread a bit of agave syrup on the base of the pan to put the oregano in.
So without further ado:
Cooked:
Flipped:
Eated:
Conclusion - tasted epic! The goats cheese and puff pastry is melt-in-your-mouth, combined with the sauteed onion and oven-dried tomato is such a great mix of flavours, and the new potatoes fill it out nicely