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Parsnip and chestnut tarte tatin

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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1 hour 15 mins
Serves 4

30ml Mr Hugh’s rapeseed oil
3 parsnips (about 350g) cut into spears
150g echalion shallots, quartered lengthways
3 tbsp light brown muscovado sugar
2 tbsp cider vinegar
1 tbsp fresh rosemary leaves
100g chestnuts, freshly cooked and sliced
2 tbsp wholegrain mustard
250g puff pastry
3 tbsp fromage frais


Preheat the oven to 190°C. Heat two table spoons of Mr Hugh’s in a 24-25cm ovenproof frying pan and cook the parsnips and shallots for 10 minutes, until golden. Add the remaining Mr Hugh’s, sugar, vinegar, rosemary, chestnuts, 1 tbsp mustard and 50ml water to the pan. Cover tightly with foil and bake for 20 minutes, then remove from the oven and turn the temperature up to 200°C.

Arrange the vegetables in a rough pinwheel shape in the pan. On a lightly floured surface, roll out the pastry to make a rough circle slightly bigger than the pan. Lay the pastry over the vegetables, tucking the excess into the sides. Bake for 30 minutes, until the pastry is risen and golden. Mix the remaining 1 tbsp mustard with the fromage frais; season. Carefully turn the tart out onto a serving plate and serve with the mustard sauce alongside.

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