The jerusalem artichoke is no relation to the globe artichoke ... Fortunately, newer varieties tend to be less knobbly. This is a thin soup, so croutons will add texture and body to the soup.

It's best to make this soup in a heavy- based casserole dish. If time is short, use a good quality store-bought stock. Try serving the soup warm in shot glasses as a pre-dinner nibble, topped with ...

I have fond memories of my mother making a version of artichoke soup. This is how I now prefer to make it, the intensity of slow-cooked vegetable sweetness shot through with a balancing measure of ...

Jerusalem artichokes work well boiled, roasted, braised, sautéed or stir-fried and are also delicious served raw in salads. Just scrub them clean - there's no need to peel them (should you wish ...

Heat the olive oil in a frying pan, add the onion and crushed garlic, toss and add the carrots and Jerusalem artichokes. Stir and cook for 4-5 minutes until just beginning to colour at the edges.