Root vegetable tatin with candied nuts blue cheese

Ingredients

• 500g block puff pastry
• 3 slim carrots, about 12-13 cm long, halved lengthways
• 3 slim parsnips about 12-13 cm long, halved lengthways plus 1 large parsnip, peeled and grated
• 2 tbsp olive oil
• 2 heaped tbsp slightly salted butter
• 5 banana shallots, 3 halved lengthways, 2 thinly sliced
• small bunch sage, leaves picked and finely chopped
• 4 rosemary sprigs, leaves picked and finely chopped
• 2 garlic cloves, finely grated or crushed
• 100g caster sugar
• 125ml red wine vinegar
• 100g blue cheese, crumbled (we used Cropwell Bishop)
• 50g walnuts, roughly chopped
• 25g caster sugar
• 2 tsp butter
• 3 rosemary sprigs

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