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
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- 320g sheet shop-bought puff pastry
- 30g unsalted butter
- 2 tbsp caster sugar
- 2 peachesstoned and sliced into 16 wedges each
- vanilla ice creamto serve (optional)
Nutrition: Per serving
- kcal334
- fat19g
- saturates10g
- carbs35g
- sugars14g
- fibre1g
- protein4g
- salt0.4g
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.