Peach melba tatin

For the raspberry sauce, tip the raspberries, sugar and lemon juice into a small pan and set over a low-medium heat; simmer until the raspberries have completely broken down (5-8 minutes). Meanwhile, in a small bowl, mix together the cornflour and 2 tsp water. Stir into the raspberry mixture and simmer for about 30 seconds, until thickened. Set aside to cool completely (keep in the fridge for up to 1 week).

Preheat the oven to 220°C, gas mark 7. In a 23cm-diameter ovenproof frying pan or tarte tatin dish, melt the butter with the vanilla seeds and bay leaf (if using) over a medium heat until foamy. Add the vinegar, sugar and salt flakes, stirring briefly (the sugar will be clumpy).

Arrange the peach quarters skin-side-down in the pan and cook for 5 minutes, allowing the juice of the peaches to release. Flip the peaches over and cook for a further 5 minutes, letting the sauce bubble away and turn a light golden. The peaches are ready when they can be easily pierced with a sharp knife with very little resistance. Turn off the heat and nudge all the peaches as close together as possible.

Cut a 23cm circle from the pastry and lay on top of the peaches, tucking it in around the edges. Cut 5-6 vent holes in the top with the tip of a sharp knife. Bake for 25-30 minutes or until the crust is deep golden. Leave to settle for 5-10 minutes before carefully flipping out onto a serving plate. Scrape any juices left in the pan onto the tart. Serve with scoops of ice cream and a generous drizzle of raspberry sauce.