Compiled by Raphaella Frame-Tolmie Food production and recipe Camilla Comins, Jason Comins and Russel Wasserfal Photograph Simon Scarboro Ingredients: • 5 whole pears • 60g butter • 90g sugar • 400g ready-to-roll puff pastry • About 50g Dalewood Huguenot cheese, thinly shaved • A large handful of micro or baby salad leaves Directions: Preheat the oven to 200°C. Peel, halve and core the pears. Melt the butter in an oven-proof frying pan and add the sugar. Stir constantly until the mixture has caramelised to a golden colour. Remove from the heat and arrange the pears in the pan, cut-side down and closely packed together in a neat circle. Unroll the pastry on a lightly floured surface and, using a sharp knife, cut a circle big enough to fit inside the pan. Carefully place the pastry disc on top of the pears and prick it several times with a fork. Bake for 35 to 40 minutes, until the pastry turns golden brown. Remove from the oven and carefully invert the tarte tatin onto a serving plate. Garnish with thin shavings of Huguenot cheese and baby salad leaves. Serves 6 This recipe was originally featured in the March 2012 issue of House and Leisure.