Curry Leaf & Chicory Tarte Tatin

Fry the curry leaves

1. Melt the butter in a 24–26cm ovenproof frying pan over a medium heat
2. Add all the curry leaves and fry for 1–2 minutes until crispy and fragrant
3. Remove half with a slotted spoon and place on kitchen paper, seasoning with a small pinch of salt immediately and set aside for garnishing

Build the caramel

1. Preheat the oven to 180ºC
2. Add the mustard seeds, cumin seeds and dried chilli to the remaining butter and curry leaves
3. Fry for 30 seconds until the mustard seeds start to pop
4. Add the sugar and a pinch of salt
5. Cook, stirring occasionally, for 3–4 minutes until dissolved and turning a deep golden brown / amber colour

Add the endives

1. Carefully arrange the endive halves cut-side down in the caramel, packing them in tightly
2. Cook for 5–6 minutes, without moving them, until the undersides are deeply caramelised and the endives are starting to soften

Top with pastry

1. Carefully lay the pastry sheet over the endives, tucking the edges down into the pan around them
2. Make a small incision in the centre and a few even smaller incisions around the rest of the pastry to allow steam to escape

Bake

1. Bake for 30–35 minutes, until the pastry is golden and puffed

Prep the pistachios

1. While the tarte tatin is baking, blanch the pistachios in just-boiled water for 1 minute
2. Drain and rub in a clean tea towel to remove the skins
3. Roughly chop and set aside

Whip the yoghurt

1. Whisk the coconut yoghurt with the lime zest and a small squeeze of lime juice and season with salt
2. Chill until needed

Rest and invert

1. Once golden and ready, remove the tarte tatin from the oven and rest in the pan for 5 minutes
2. Place a large plate or board over the pan and carefully invert, endive side up

Serve

1. Dollop over the whipped coconut yoghurt
2. Scatter with the pistachios and reserved crispy curry leaves