Coarsely grate the Jerusalem artichokes and shallots into a large mixing bowl. Add the oatmeal, flour, ½ tsp salt, the chilli, eggs and coriander leaves. Mix to make a batter. Half-fill a shallow ...

Once you’ve removed all the leaves, you can pull or slice off the hairy ‘choke’ and then eat the heart and the meaty bottom with the remaining sauce. Scrub Jerusalem artichokes and boil or ...