Curry Leaf& Endive Tarte Tatin

Melt the plant‑based butter in a 24‑26 cm oven‑proof frying pan over medium heat.

Add the fresh curry leaves and fry for 1–2 minutes until crispy and fragrant.

Preheat the oven to 350°F.

Add the black mustard seeds, cumin seeds and red chilli flakes to the pan and fry for 30 seconds until the mustard seeds begin to pop.

Stir in the caster sugar and a generous sprinkle of salt, taking care not to let the spices burn.

Arrange the endive halves cut‑side down in the caramel, packing them tightly, and cook for 5–6 minutes without moving until the undersides are caramelised and the endives start to soften.

Lay the puff pastry sheet over the endives, tucking the edges down around them; make a small incision in the centre and several smaller incisions around the pastry to allow steam to escape.

Bake for 30–35 minutes until the pastry is golden and puffed.

Remove the pan from the oven and let the tart rest for 5 minutes.

Place a large plate over the pan and carefully invert the tart so the endive side is up.

Scatter the pistachios over the top and serve each slice with a dollop of coconut yoghurt.