Roll out puff pastry to ensure it covers the surface of your skillet, once rolled out leave to chill in the fridge

Heat your skillet to a medium heat before adding your oil to the pan. When hot, add your leeks cut surface down into the pan. Cook for around 10mins

Whilst your leeks are cooking, mix together your Balsamic Glaze, Mustard and thyme

Once your leeks are cooked on one side, carefully turn them over. Then make sure they are arranged as tightly together in the centre of your skillet before putting the entire skillet into an 180°C oven for 10-15mins or until the outsides of the leeks start to pick up some colour

Once your leeks have come out of the oven, pour oven your balsamic/mustard mixture. Then grate your parmesan over your leeks

Lay the sheet of puff pastry over your leeks using a fork to push it against the outside of your leeks. Optionally, brush the pastry with milk/egg before baking for a further 20-25mins or until your puff pastry is golden brown

Leave to cool for a few minutes before checking that your pastry is loose from your skillet. Then carefully invert on to a plate/chopping board. Drizzle honey to taste and serve