Step 1 Preheat the oven to 180c.

Step 2 Place a 20cm heavy bottom oven-proof pan over a medium heat. Melt the butter, before stirring in the sugar. Finally, add the vinegar, star anise and thyme. Season with salt and stir until the sugar is dissolved.

Step 3 Place the slices of ham evenly over the pan, then carefully arrange the parsnips cut-side down onto the pan, as neatly and snuggly as possible. Finally, add the quarters of red onion on top of the parsnips, covering any gaps.

Step 4 Place in the pan in the centre of the oven and cook for 20 minutes.

Step 5 Remove the pan from the oven and cut off the puff pastry so it’s slightly larger than the pan. Moving quickly as the parsnips are hot, push the pastry around the parsnips and pierce a couple of holes in the middle to let out steam.

Step 6 Return the tarte to the oven for approx 25 minutes or until cooked through and golden. Allow to cool for 15 minutes before turning out. Carefully run a knife around the pan, place your presentation plate on top of the pan and gently flip the plate upside down. You may need to easy the tarte away with a knife.

Step 7 Garnish with watercress and serve with blue cheese.