Plum & shallot tarte tatin with goat's cheese

Preheat the oven to 200ºC, gas mark 6. Put a 20cm ovenproof frying pan over a medium heat and melt the butter. Add the spices and fry briefly for 1 minute, then stir in the honey, balsamic vinegar and pomegranate molasses; season. Arrange the plums and shallots cut-side down, squeezing in as many as possible to cover the base of the pan, then sprinkle over the rosemary leaves.

Cook over a medium-low heat, without moving the pan too much, for 8- 10 minutes, or until the plums and shallots are beginning to soften. Once the glaze has thickened and caramelised and is clinging to the plums and shallots, remove the pan from the heat and allow it to cool for 8 - 10 minutes.

On a floured work surface, roll out the pastry and cut out a circle slightly larger than your pan. Cover the caramelised shallots and plums with the pastry, using your fingers to carefully tuck it in at the edges. Bake for 30-35 minutes, or until crisp and golden on the top. Remove from the oven and allow to cool for at least 5 minutes before inverting onto a serving plate. Serve hot or cold, scattered with the goat’s cheese. Take care to avoid the star anise when eating.