The addition of salt is the only way in which caramel can be improved in our humble opinion, with Sue’s recipe for salted honey, pear and chocolate tarte tatin promising to be the perfect end to ...

Tarte tatin is one Raymond Blanc’s favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche ...

Banana lends itself beautifully to tarte tatin. A pinch of ground cardamom makes a tasty addition, not to mention plenty of chocolate custard on the side. Preheat the oven to 180C/160C Fan/Gas 4.