Here’s an easy supper number for the Easter holiday. Total roasting time 65 minutes, time for one episode of the Night Manager and it’s the last nail biter this Sunday …
First you go down to the market for:
- 250g cherry tomatoes
- 500g Jerusalem artichokes
- 500g new potatoes
- 4 garlic cloves
- 2 tablespoons chopped sage
- 1 lemon
- 10 chicken sausages from Provencal.
Then you need 3 tablespoons olive oil and salt and pepper
All you do now is put on the oven at 200C.
Boil the potatoes for around 20 mins until half cooked, cut them in half and pop in your trusty baking tray.
Cut the Jerusalem artichokes into fine slivers and add to the potatoes. Then shovel in the garlic, olive oil, sage and salt and pepper.
Roast that lot for 30 minutes, add some thinly sliced lemons (pips out makes it less embarrassing to eat) and the chicken sausages (or chipolatas) and roast for another 20 minutes. Finally add the tomatoes, stir and cook for the last 15 minutes.
Really delicious but as Olivia Colman would say, it could make you a bit windy. Wiki fact: The Jerusalem artichoke, also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America.
This is all based on a recipe from the first book by our local wonder chef Yotam Ottolenghi.