Rich,  sweet and slightly chewy when roasted. The Jerusalem artichoke put together with earthy potatoes against the tang of lemon and olive -  put simply, delicious!

This is a slight adaptation of the Otto Lenghi recipe from his cookbook Ottolenghi, The Cookbook 


Serves 4-6

500g small potatoes
500g Jerusalem artichokes
4 garlic cloves, crushed
50ml olive oil
2 tbsp roughly chopped sage
1 tsp salt
½ tsp black pepper
1 lemon
170g Kalamata olives, pitted
2 tbsp roughly chopped flat-leaf parsley

-Preheat the oven to 200oC/Gas 6.
-Wash the potatoes & bring to the boil in salted water
-Simmer for 20 minutes, until semi-cooked then drain
-When slightly cool, slice the potato in half and then put on a roasting tin
-Wash the Jerusalem artichokes and cut them into 1/2cm slices and mix with the    potatoes
-Add and mix in the garlic, olive oil, sage, salt and pepper.

-Slice the lemon thinly
-Once the potato and Jerusalem artichokes have been roasting for around 20-30 mins, add the sliced lemon, stir and return to the oven
-Now add the olives, stir again and cook for a further 15 minutes.
-Remove from the oven - the veggies should be beautifully crisp and caramelised now

Stir in some of the chopped parsley and eat!