1-1.2kg small Jerusalem artichokes
6 tablespoons olive oil
1 small Florence fennel bulb, sliced thinly using a mandolin
3 spring onions, finely sliced on an angle
80g hazelnuts, roasted, skinned, roughly chopped
herb-yoghurt dressing (see recipe)
a large handful flat-leafed parsley sprigs
100g garlic aioli (I use store bought Sabato Garlic Aioli or Cannonhill Gourmet Garlic Aioli)
70g Greek yoghurt
3 cloves garlic, grated or crushed
zest of 1 lemon plus juice of ½ lemon
2 tablespoons olive oil
20g flat-leafed parsley, finely chopped
10g mint, finely chopped

Jerusalem artichokes roast really well, although they do have a tendency to collapse into fluffiness when roasted. Keeping the skins on ensures that you get a golden caramelised skin with a soft inner texture that doesn’t break up when tossed into a salad.


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1.Toss the artichokes in 4 tablespoons olive oil and some Maldon sea salt and bake at 220℃ fan bake for 30-40 minutes until caramelised and golden.
2.Remove from the oven and let rest for 5 minutes.
3.Take your largest mixing bowl and put in the warm artichokes, shaved fennel, spring onions and half the hazelnuts.
4.Splatter with the yoghurt dressing, 2 tablespoons olive oil and the parsley sprigs.
5.Season then gently combine with your hands, ensuring you don’t over mix – you will have pockets of yoghurt dressing among the artichokes, fennel and parsley.
6.Plate into a large serving bowl and sprinkle with the remaining hazelnuts. Serve warm or at room temperature.
8.Mix the aioli and yoghurt, then add remaining ingredients and mix until combined.
9.Taste and adjust seasoning if needed.

Recipes & food styling Marc Weir / Photography Amber-Jayne Bain