Frying-Pan Pear Tarte Tatin

Tip the sugar, butter, star anise, cardamom and cinnamon stick into a 20cm ovenproof frying pan and set over a high heat. Stir until the sauce separates and the sugar caramelises to a deep amber toffee colour.

Add the pear halves, cut-side down, and cook for 10–12 minutes, turning occasionally, until thoroughly caramelised. Splash over the brandy and let it briefly flambé, then remove the pears to a plate and leave to cool slightly.

Heat the oven to 200°C / 180°C fan / gas 6. Roll the pastry to about the thickness of a £1 coin. Using a plate slightly larger than the pan as a guide, cut out a circle and press the edges to thin them out a little.

Arrange the pears back in the pan, cut-side up, in a neat floral pattern. Drape the pastry circle over the fruit and tuck the edges down inside the pan, under the pears. Pierce the pastry a few times with a knife.

Bake for 15 minutes, then reduce the oven to 180°C / 160°C fan / gas 4 and bake for a further 15 minutes, until the pastry is puffed and golden. Leave to stand for 10 minutes before inverting carefully onto a deep serving plate. Serve with crème fraîche or ice cream.