Perfect Tarte Tatin

Serves 6-8

1 Pack ready made puff pastry
5 cox's apples
200g Caster Sugar
100g Unsalted butter cubed
½ tsp Cinnamon
Double cream of vanilla ice cream

Preheat the oven to 190˚C

Use an oven proof dish or frying pan that is around 18cm. Prepare the pastry by rolling it with some flour sprinkled over so it doesn't stick until it's the thickness of a pound coin. Turn the dish you are going to use upside down over the pastry and cut around it leaving around 1½cm extra pastry around.

Core and peel the apples and cut in half.
Over a gentle heat melt the sugar until it becomes golden brown, do not be tempted to stir it. When caramelised add the butter and stir in to make a caramel sauce, don't worry if it looks separated just keep stirring or whisk.
Arrange the apples cut side up in the pan since you are going to turn it upside down to serve. The apples shrink in the oven so pack them in as tight as you can, filling any gaps with smaller sliced apples. Sprinkle on cinnamon and cover the pan and let simmer for 5-8 mins.

Place the pastry on top of the apples using a fork or you fingers to ease the pastry down the sides. Then pop in the oven for around 30 mins or until pastry in golden and puffed up.
Take out the oven and let cool. It's best served warm so either keep it in a warming oven or heat it up in the oven or on a hob just before serving.
To turn it out make sure you have a big plate thats not too shallow or the caramel will spill, place it over the top and with a quick movement flip it over. This recipe is fool proof and always comes out looking amazing, great for a dinner party!

River cafe polenta, almond and lemon cake

This week has been a bit up and down with the weather, lots of rain and then an absolute scorcher yesterday in the 30˚s. Yesterday was an especially good day because not only did I get a little bit less pasty but I also stood up on my surfboard about 10 times!! I did almost die about twice getting absolutely smashed by waves and ended up with my hair looking a bit like a loo brush but very happy!! Since the weather has been crappy I made a huge cake, and I think this could be my newest most favourite cake I have ever made. I have been trawling through my River cafe books and there is so much amazing stuff so since I have all kinds of great ingredients on my door step I am going to go nuts and try loads this month. Serves 12 450g unsalted butter, softened 450g caster sugar 450g ground almonds 2 teaspoons good vanilla essence 6 free range eggs zest of 4 lemons juice of 1 lemon 225g polenta flour or fine semolina 1 1/2 teaspoons baking powder 1/4 teaspoon of salt Preheat the oven to ...

Caramelised endive with Serrano ham

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