This is a perfect dish to serve alongside haggis this Burns Night. Caramelised turnips glazed with whisky and sage under golden puff pastry, topped with crispy sage and served with a smooth whisky cream sauce. Delicious!

Ingredients:

For The Tarte:

• 1 whole turnip, peeled and cut into 1.5cm slices
• 50g unsalted butter
• 80g brown sugar
• 60ml whisky
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 10 fresh sage leaves, finely chopped
• 1 sheet puff pastry

For the Crispy Sage:

• 6 whole fresh sage leaves
• 2 tbsps butter

For Serving (Whisky Cream):

• 100g crème fraîche
• 2 tbsp whisky
• 1 tbsp honey
• Pinch of salt

Method:

1: Preheat oven to 190°C. Using a mandolin, slice the turnip into thin rounds. Lightly season both sides of the turnip rounds with a pinch of salt and pepper.

2: In a medium sized frying pan over medium heat, melt the butter. Add brown sugar and let it bubble for 2-3 minutes until it starts to caramelise.

3: Add chopped sage and whisky and let it bubble for 2 minutes until syrupy.

4: Remove from heat. Arrange turnip rounds in overlapping circles on the bottom of the pan, starting from the outside and working inward, packing them snugly. Spoon some of the caramel mixture over this first layer. Add a second layer of turnip rounds on top in the same overlapping pattern, spooning more caramel between the layers. Continue layering until all turnips are used. Return the pan to a medium heat and cook for 8-10 minutes, spooning the remaining caramel over the turnips occasionally.

5: Roll out puff pastry to roughly a diameter the circumference of your pan. Drape it over the turnips and tuck the edges down around the sides. Cut a few small slits in the top.

6: Bake for approximately 30-35 minutes until the pastry is golden brown and puffed.

7: While the tarte bakes, make the crispy sage. Heat oil in a small pan over a medium-high heat. Fry sage leaves for 15-20 seconds until crisp. Drain on paper towels and sprinkle with salt.

8: To make the whisky cream sauce, combine the crème fraîche, 2 tbsp whisky, honey, and a pinch of salt in a pan. Warm very gently over low heat, stirring until smooth and slightly thickened, about 3-4 minutes. Do not boil.

9: Let the tarte rest for 5 minutes, then place a serving plate over the pan. Flip it over confidently, tap the pan, and lift it away.

10: Scatter the crispy fried sage leaves on top before serving and serve the tarte tatin warm, alongside the whisky cream sauce.