Cooking: Stove

Easy once mastered, this method of steaming then frying Jerusalem artichokes brings out their nutty flavour and gives them a golden crust. It works best with smaller tubers. Heat a generous glug of oil and a knob of butter in a frying pan (non-stick ideally). Add peeled artichokes in a single layer, cover and cook over a medium heat with the lid on for about 10 minutes, until almost tender, shaking the pan occasionally. Remove the lid and fry for a further 10 minutes or until they are nicely coloured, turning them over frequently so they caramelise evenly.