Last weekend I cleared some snow away (along with some cat or fox 'gifts' - yuk) to unearth over 4kg of artichokes. And I still have more than twice that to harvest still. So I will have to be quite creative in using them up.
I first decided to use some of them as an alternative topping for a weight watchers fish pie. It worked brilliantly even if next time I would boil and slice them thinly rather than try to mash them which had mixed results.
I also shaved them with a cheese slice and layered them with garlic, creme fraiche and feta for a bake to go with a haggis we are eating to celebrate burns night.
Finally, I also made this great tray roast of Jerusalem Artichokes, chicken and lemon from Yotam Ottolenghi's fabulous book 'Jerusalem'. You can find a copy of the recipe here. I omitted the tarragon and peppercorns and substituted preserved lemons for fresh ones as I have some I need to use up.
Along with the the haggis it is traditional to have 'neeps and tatties' - potatoes and swede (not turnips as one would logically assume). As luck would have it I still have a swede lurking I the garden as a refugee from the Christmas over catering experience. I mashed half of it and turned the other half into chips (Morrisons have a good recipe here). No potatoes as health kick is still ongoing.
I have also signed up to attend a local baking event in March. the theme is British Classics. I am currently debating between all time classics (scones/ shortbreads etc) OR savoury (game pie/ pasties) OR a historic slant (long lost puddings like Deptford pudding)). I would do a Woolton pie except it was developed in the war as 'nutricious and economical'. Not sure I want to make my debut with a ration book creation...
