An impressive-looking dish that’s perfect for sharing. The sweet flavour of the caramelised onions contrasts well with the salty Feta.

PREPARATION TIME: 15 MINUTES. PLUS 15 MINUTES CHILLING COOKING TIME: 15 MINUTES SERVES 4

1 x 350g pack ready-rolled puff pastry

1 tbsp olive oil

25g(1oz) butter

3 red onions, finely sliced

2tbsp chopped fresh thyme

2tbsp fruit chutney

1  x 200g pack Feta or Wensleydale, crumbled

Preheat the oven to 220 C, 200 С fan, 425 F, gas 7. Remove the pastry from the fridge and rest for 15 minutes so it will unroll easily.

Heat the oil and butter in a large pan, add the onions and stir well. Cover and cook over a low heat for 10 minutes, stirring every now and then. Add the thyme, season and cook, uncovered, for a further

2  minutes. The onions should be soft and caramelised.

Cut 5cm (2in) off the bottom of the pastry where the fold mark is. Score a border 1 cm (Vjin) from the edge, then put on a baking sheet. Place in the fridge to chill for 10 to 15 minutes. When ready to cook, prick the base with a fork, spread over the chutney and add the onions – without going over the rim. Add the Feta and bake for 15 minutes. Serve with a green salad. Per serving: 561cals, 38g fat, 20g saturated fat, 42g carbohydrate