Fifteen Kilograms of Imperfect Lemons

Cut 6-8 beetroot into quarters (or eights if very large) and 2 red onions into quarters. Mix in 2 tablespoons brown sugar and 2 tablespoons red wine vinegar. Add 2 star anise. Put in a tarte tatin dish, cover with aluminium foil and bake for 30 minutes at 180 degrees celcius. Meanwhile, defrost a sheet of puff pastry. When the beetroot and onions have finished, top the dish with the puff pastry and a drizzle of oil and bake for another 30 minutes. Serve with crème fraiche.