Get 5-6 large bramley apples, peel, quarter and core

You’ll also need a 2 to 1 ratio of caster sugar to butter – for my pan I use 150gm butter and 300gm caster sugar, your amounts will depend on the size of your pan; also puff pastry sufficient to cover the pan

Get a good sized, relatively shallow pan (that will produce the right tarte tatin shape and that can go in the oven) and gently melt the butter in it on the hob. Then gently shake the sugar in until all the butter is absorbed whilst on a heat. Do not mix the sugar in (just distribute evenly and gently shake the pan to even things out) and don’t let anything burn. Keep a gentle heat under it so that the sugar/butter mixture bubbles evenly (still no burning!)

Take the apple quarters and arrange them in the pan in the sugar – you may need to dice up one or two of the quarters to fill in the gaps (or peel a bit more apple)

Cover the apples with the puff pastry, tucking it in round the edges then put the whole lot in a hot oven (around 200c, depends on the oven) and cook for 20-25 minutes – keep an eye on it. How this bit works depends on your oven – with mine I let the puff just begin to burn, or you could do a lower temperature for longer.

Take it out, let it sit for a little bit (or as long as you can bear), serve with double cream, creme chantilly or vanilla ice cream