Recipe for Roast Jerusalem Artichokes

The winter vegetable is particularly good with goose, duck or pheasant.

Serves 4 to 6.

1lb (450g) Jerusalem artichokes, well scrubbed. 2 tbsp sunflower or olive oil Salt and freshly ground pepper A few rosemary or thyme sprigs, optional

Preheat the oven to 400F/200C/ gas mark 6.

Leave the artichokes whole or cut in half lengthways, if large. Toss the Jerusalem artichokes with the oil. Season well with salt. Bake in a shallow gratin dish or roasting tin for 20 to 30 minutes.

Test with the tip of a knife — they should be mostly tender but offer some resistance.

Sprinkle with thyme or rosemary. Season with pepper and serve.