Roll the pastry big enough to cover frying pan. place pastry in fridge to rest.

Preheat oven to gas 6. Peel the onions and slice into thick rounds. Remove the outer sections of the fennel and cut each bulb into 6 pieces, removing the woody core.

Take the stalk off the chilli but leave whole. Cut a slit down its length to release flavour.

Put all vegetables into a roasting tin, with the onions flat on bottom of the tin. Pour over the olive oil and balsamic vinegar and add the crushed coriander seeds salt and pepper.

Roast in oven for 15-20 minutes, turning occasionally but being careful not to break the onions.

In the frying pan mix the sugar with 3 tablespoons of water. Quickly bring to the boil and cook, keep moving the pan until golden brown. Do not stir.

Arrange the vegetables in a decorative pattern in the frying pan and press down tight. Sprinkle with the thyme and parmesan.

Cover with the puff pastry and tuck edges in between the veg and side of the pan. Prick the pastry with a fork and bake for 25-30 minutes, or until pastry is golden. Leave to cool for at least 5 minutes before turning out.

Slice and serve with a salad.