Salt and Sichuan pepper prawns, miso-roast Jerusalem artichokes, crispy garlic and umeboshi dressing

This can easily be scaled up to make it a starter for many people, or served as a main course for two alongside a crisp green salad. You need to use smallish raw prawns (shrimp); don’t use cooked ones. Sichuan pepper is a tongue-numbing spice from China, also called Sansho pepper in Japan. It’s an acquired taste and, though I love it, I have several friends who can’t bear it. If you can’t source it, then use black pepper instead. If Jerusalem artichokes aren’t in season, use chunks of celer