A simple vegetable, a very different receipe, and an amazing dish created by Mark Elder, chef of Eat on Windsor in Invercargill

In a pan on low heat add the bruised leaves of 5cm of rosemary stem to 2 teaspoon scoops of butter and gently fry until slightly crisp. Don’t burn the butter !

Add 3 tablespoons of runny honey, 1/2 teaspoon of ground black pepper, the juice of half a lemon(it stops the sugar in the honey from burning), 800g cooked beetroot sliced in fat rounds, and heat through.

Cut a round of puff pastry to fit the pan or an oven dish, roughly coat with Dijon mustard, place on top of the beetroot, pushing the edges down firmly inside the dish.

Brush the pastry with melted butter and cook in the oven for 10 minutes at 220 deg until cooked.

Place a plate over the dish, flip upside down and lift off over dish. Dress with salad leaves, crumbed feta cheese, a sprinkle of olive oil and a squeeze of lemon, and you have a beetroot tart tatin.

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