Clementine and cranberry tarte tatin with clementine granita

Peel the clementines (7), remove all the white bits and chop the fruit in half.

In a 20cm ovenproof frying pan, add your sugar (200 g) with 50ml water, then melt gently over a low heat. Once the sugar has melted, turn up the heat a little and allow it to bubble for 5 minutes or so until you have a golden caramel (you want the stickiness but don’t want it to burn, so will need to keep a close eye on things).

Take the caramel off the heat and stir in the M&S Remarksable Value unsalted British butter (50 g). Don’t be alarmed when it foams! Arrange your clementine halves around the pan so they fill it. Scatter the cranberries (1 handful) around the clementines and fill any gaps.

Heat the oven to 200°C fan. Unroll your pastry (320 g) with flour (as needed) and check the thickness. It should be about 3mm thick. Carefully lay the pastry over the pan, trim it and tuck it inside the edges of your fruit, making sure they stay in place.

Bake in the hot oven for around 30 minutes until dark golden and puffed up. Remove from the oven, leave it to stand for 10-15 minutes, then carefully turn it onto a serving plate.

To make the clementine granita, whisk the sugar (25 g) into the clementine juice (250 ml) until the granules have dissolved. Transfer to one or two lidded containers where the total liquid is a maximum 3cm deep. Put the container(s) into the freezer, then every 2-3 hours, remove from the freezer and use a fork to break up the liquid. After a few goes of this, you’ll end up with fabulous, fluffy granita that will taste great with your tarte tatin.