Apple tarte tatin

Peel and core apples. Cut in half, lengthways, and cover with water. Add the lemon juice so not to brown.

Place sugar into heavy-bottomed 25cm frying pan (it should have a steel handle so as to be oven proof) with a little water and begin to caramelize over a low heat.

As soon as you have a light caramel, place the apples in the pan, flat side down and dot with butter, slowly building up the colour. Turn apples over and begin to lightly brown the rounded side, cooking very slowly so as not to burn.

Once the rounded side of the apple is golden brown, remove from heat. Place the pastry over the apples, and cut off trimmings with a sharp knife. Place tart in oven at 220ºC for 30/40 minutes until pastry is golden brown.

Remove from oven and allow to cool for about 5 minutes. Place a serving dish over the pan and flip, taking care not to spill the caramel. Serve warm with ice cream or clotted cream.