Jerusalem Artichokes

While some people rave about these knobbly tubers, others avoid them like the plague. John Goodyer, the first to plant them in England, didn’t enjoy them much himself: ‘they stir and cause a filthy loathsome stinking wind, thereby causing the belly to be pained and tormented.’ It’s true that their nickname – fartichokes – is justly earned. It’s also true that peeling them is a bit of a faff. But I think both disadvantages are easily outweighed by their sweet, nutty flavour and versatility in the kitchen: Jerusalem artichokes are delicious roasted, make a fantastic creamy soup and are also pretty good simply boiled and buttered, or even eaten raw in salads.