Parsnip & chestnut tarte tatin

• Meat

  • 20 g Goose, fat

• Produce

  • 1/2 Bramley apple
  • 50 g Medjool dates
  • 2 Parsnips
  • 3 Shallots
  • 200 g Shallots
  • 7 sprigs Thyme

• Condiments

  • 1 1/2 tbsp Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tbsp Runny honey

• Baking & Spices

  • 1/2 tbsp Brown sugar, dark

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Nuts & Seeds

  • 100 g Ready-to-cook chestnuts

• Bread & Baked Goods

  • 320 g Ready rolled puff pastry

• Dairy

  • 50 g Butter, unsalted

Found on jamieoliver.com