FOOD TO SHARE

Too good to keep to ourselves. Try it and pass it on

♥ CUT OUT AND KEEP Sunflower heart tarte tatin Serves 4 10g butter 6 shallots, finely sliced 4 small or 2 large sunflower heads, with petals 1 glass of white wine 2 tsp oregano leaves 2 tsp thyme leaves 320g puff pastry 25g mature cheddar, grated 1 Heat a splash of olive oil and the butter in a pan over a mediumlow heat. Add the shallots and a pinch of salt and sweat for about 10 mins, or until golden. Set aside. 2 To prepare your sunflower hearts, remove any petals (set aside) and pull off the seeds (if they don’t push out easily, lever out with a spoon). Next, use a knife to scrape the paper cases from the spongy base, discard, and trim away the green parts of the flower head, including the…

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The Simple Things (Digital) - 1 Issue, August 2024

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