Fennel Tatin with Salad & Coriander Pesto

Preparation

• Pre-heat the oven to 220°C, 425°F, Gas Mark 7.

• Heat the oil in a pan then gently sweat the fennel and onion until they are softened, do not brown.

• Add the orange zest, juice and Garlic, season to taste, then add enough water to cover the fennel. Cook on a medium-high heat until the water has completely evaporated and the fennel becomes soft.

• Meanwhile, make the pesto by combining all the ingredients together in a bowl, season to taste and set aside.

• Add the Coriander Leaf to the fennel and carefully stir in. Drizzle over the honey and allow it to caramelise slightly in the pan, and then remove from the heat.

• Generously butter a 9-10" pie dish. Drizzle with the balsamic vinegar and sprinkle with sugar. Arrange the pieces of fennel in the dish, cover with the puff pastry, then prick with a fork. Trim away the excess pastry allowing a rim of 2cm, then tuck snugly round the fennel inside the pie dish.

• Cook for 30 minutes in the oven, until the pastry has risen and is firm and golden. Remove from the oven then invert a plate over the top and turn out the tart.

• Drizzle over the Coriander Pesto and serve.