Chestnut & shallot tatins with mushroom & madeira sauce - Good Food Middle East

Ingredients

• 550g medium-sized banana shallot
• 2 tbsp sunflower oil
• 2 tsp balsamic vinegar
• 1½ tbsp light soft brown sugar
• 320g pack ready-rolled puff pastry
• plain flour, for dusting
• 100g vacuum-packed cooked chestnuts, quartered
• 2 tsp thyme leaves, plus extra to garnish
• roasted carrots, to serve
• steamed cabbage, to serve
• handful dried mixed mushrooms (you need around 3 tbsp)
• 140g chestnut mushrooms, sliced
• 1 tbsp butter
• 1 tbsp plain flour
• 3 tbsp Madeira