Ingredients
Makes 2 portions
250g Jerusalem artichoke, thoroughly washed
1 ball of burrata
A big handful of radicchio or other salad leaves, washed
Few sprigs thyme
Juice and zest of half a lemon
Few sprigs thyme
Olive oil
Salt and pepper
Recipe
1. Cut the artichokes in half lengthways, or quarters if very large
2. Bring to the boil from cold salted water and simmer until the artichokes are tender to a knife, then drain and let excess steam billow off
3. Place in a metal baking sheet with oil and thyme in a pre-heated oven at 210 and roast until golden and crispy
4. Muddle together with lemon juice and zest, olive oil, salt and pepper and burrata
RECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply