Recipes

Jerusalem artichokes with chestnuts, kale and gherkin

Ingredients

600g Jerusalem artichokes washed but not peeled
200g cooked chestnuts sliced
400g kale
100g toasted pumpkin seeds
50g gherkin sliced
75g olive oil
100g mustard dressing
Mustard dressing
50g Wholegrain mustard
50g Maple syrup
250g olive oil
50g water
3 Red Chillies finely sliced in ice cold water
20 Taco shells

Rich and nutty in flavour Jerusalem artichokes make the perfect accompaniment to chestnuts and kale, in this delicious, satisfying dish.

Method

Cut the artichokes in half and mix with the olive.
Roast at 180c for 15 minutes, or until the artichokes are soft.
Steam the kale and refresh and then mix all the ingredients together.

Mustard dressing

In a robo coupe or with hand held blender mix maple syrup and mustard.
Then slowly add the oil and mix together, once this is done add the water slowly

Sweet potato puree

1 large sweet potato not peeled
1 red chilli stem removed
75g coconut milk

Place into a roasting tray and cover with tin foil. Place in the oven and roast at 160c for 1hour 30 minutes. The potato should be soft in the centre, if not return to the oven for another 20 minutes. Allow to cool for 15 minutes and remove the skin from the potatoes. Place the chilli, coconut milk and the sweet potato into a food processor and blitz until completely smooth.