Pork chop with creamy leeks
Make Miguel Barcley's pork chops with creamy leeks and polenta chips. It makes a great family meal for a special celebration such as Father's Day
Peach tarte tatin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 320g sheet shop-bought puff pastry
- 30g unsalted butter
- 2 tbsp caster sugar
- 2 peaches, stoned and sliced into 16 wedges each
- vanilla ice cream, to serve (optional)
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 4. Use an 18cm ovenproof frying pan as a template to cut out a circle of puff pastry. Melt the butter in the pan over a low heat, stir in the sugar for a few minutes until it has dissolved, then add the peaches. Cook over a medium-high heat for 5 mins until bubbling and the sauce has thickened.
- STEP 2
Remove the pan from the heat, then lay the puff pastry circle on top. Carefully tuck the edges in using a tablespoon. Bake for 25 mins, or until the pastry is golden brown. Leave to stand for 2 mins before turning out onto a plate. Serve with ice cream, if you like.
