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To celebrate the second series of Oh Cook, Lucy is making one of the dishes from the first episode: Tarte Tatin. She's making James' version from the show, and her own recipe which has a slight twist. The question is... which is better?

If you'd like to try Lucy's version at home, here's the recipe:

Pear Tarte Tatin:

Ingredients:
3oz (90 g) soft butter
⅓ cup (3 oz/90 g) sugar
316 (1.5 kg) Ripe pears
8 oz (250 g) puff pastry

Method:

Preheat oven to 425°F (215°C).

Place a 9-in (24-cm) cake pan on a low heat, grease with ⅔ of the butter, then sprinkle over the sugar. Once the butter has melted add the rest to the pan. Cut the pears in quarters, peel and core them, and arrange the quarters upright, tightly packed in the pan. Keep the pan over low to medium heat and cook for 20 minutes or until a light caramel forms on the bottom.

Cut the pastry into the shape of the tin. Place over the cake pan and pass the rolling pin around the edge to remove the overhanging pastry. The dough will sink down the sides of the tin onto the top of the pear.

Place the pan in the oven and bake for 20 minutes or until the pastry is well browned.

Invert the tart onto a serving plate and serve at once with a scoop of vanilla ice cream.