Roasted Butternut, Camembert and Leek Tart

Meanwhile, unroll the pastry (keeping it on its baking paper) and lay it onto a large baking tray.

Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.

When the oven is hot, bake the pastry on the middle shelf until it starts to colour and puff up, 10-12 mins.

In the meantime, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans. Slice the Camembert into long slices.

Add the garlic to the leek pan and fry for 1 min more. Stir in the creme fraiche and water (see pantry for amount). Simmer for 1-2 mins.

Once the pastry has baked, remove it from the oven.

Push down the centre with the back of a spoon. Use the spoon to gently spread the creamy leek over the base of the tart. Arrange over the roasted butternut and sliced camembert.

Bake the tart on the top shelf of your oven until golden brown, 7-10 mins.

Meanwhile, wipe out the (now empty) leek frying pan. Heat a drizzle of oil in the pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Remove the pan from the heat and stir in the peas and butter (see pantry for amount). Season with salt and pepper, then cover until ready to serve.