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Mango rainbow roots tarte tatin
Fruit and vegetables
15–20
lychees
in syrup, halved, plus 100ml/3½fl oz
lychee
sugar syrup from the tin
4 tbsp
lime juice
2 medium
red onions
, sliced into 5mm/¼in thin rings
3 small mixed colour
beetroot
(yellow or candy stripe), sliced into 1.5cm/⅝in rounds
2 small
carrots
(preferably different colours), sliced into 1.5cm/⅝in rounds
2 small
parsnips
, sliced into 1.5cm/⅝in rounds
10 whole
garlic
cloves, unpeeled
1 tsp fresh chopped
rosemary
Tins, packets and jars
1 tsp
dried chilli
flakes
4 tbsp
mango chutney
1 tsp
English mustard
Cooking ingredients
100ml/3½fl oz white
vinegar
1 tbsp fine
sea salt
1 tbsp
caster sugar
1 tsp
coriander seeds
, crushed
2 tbsp
olive oil
1 tsp
nigella seeds
, crushed
1 tbsp dark
brown sugar
1 tbsp
white wine vinegar
½ tsp fine
sea salt
Dairy, eggs and chilled
320g pack ready-rolled
puff pastry
20g/¾oz
butter
Back to recipe
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