Start by making your puff pastry. In a bowl combine your dry ingredients and mix for an even distribution of saffron. Add the grated butter, you could cube it, however as I don't have a mixer, I find that grated makes it easier to work by hand. Start by pouring the water little at the time until all ingredients are combined and make a rectangle with the pastry. You can now use the method you prefer. I always work the pastry first folding several time, and then place it in the fridge to rest.

Pre-heat the oven at 180 C. In a frying pan, 24 cm bottom, melt the butter and add your mix of soy and honey. Let reduce for about 5 minutes and then add your thyme and shallots to cover the base of the pan. The shallots should be soft within 15 minutes. During this time, roll out your pastry to a £2 coin thickness and spread the cream cheese, avoiding the edges.

Place the pastry on top of the shallots, with the cheese now on the shallots, make sure to tuck in all the edges and bake until the pastry is puffed and golden. You will smell the saffron coming through beautifully. To serve, place a plate onto the pan, this will be very hot, and then flip. Sprinkle some more cheese, I used a soft goats' cheese, and fresh thyme. Buon Appetito!