4 Ways with Jerusalem Artichokes

Artichoke chips

Scrub and cut the artichokes into wedges. Drizzle with olive oil, scatter over some paprika, sea salt and fennels seeds and stir well. Roast in a medium-high oven for 30-40 minutes, turning half way through. Serve with a yogurt and coriander dip.

Spiced Soup

Fry off a chopped onion in some oil or butter with some minced garlic and 6-8 Jerusalem artichokes, trimmed and quartered. Cover with a lid and cook for 10 minutes until soft. Stir in a teaspoon each of ground coriander, ground cumin seeds, ground turmeric and 1/2 teaspoon of ground fenugreek, along with a tablespoon of flour. Cook for a minute and then gradually add 700ml of stock. Cook until very tender and then blitz. Serve with a splash of cream if you like, black pepper and some fresh herbs of your choice.

Pearl Barley Miso Risotto

Fry a chopped onion until soft. Add 150g of Hodemedod’s Organic Naked Pearl Barley and stir well, ensuring the barley is coated in the oil. Add a ladle of hot stock and stir. Once absorbed continue to slowly ladle in the stock, (700ml in total) until absorbed and the barley is tender, stirring freqently. Season well and stir through lots of parmesan, half a tablespoon of white miso and scatter over some toasted hazelnuts to finish.

Blood Orange Salad

Roast the Jerusalem artichokes in olive oil for 35-40 minutes, until golden. In a small jug mix together the zest and juice of half a blood orange with a tablespoon of Honest Toil extra virgin olive oil, a teaspoon of dijon and a teaspoon of both Sussex Bee Honey and Bignose & Beardy’s ACV. Drizzle over our Barcombe salad leaves and then toss with the roasted artichokes, arranging cut segments of a peeled blood orange on top. Finish with a scattering of lightly toasted Hodemedod’s coriander seeds.