Serves 2 - 3

One of the best ways to eat Jerusalem artichokes is in a gratin, Creamy and filling, it really only needs a salad to go with it.

450 g (1 lb) Jerusalem artichokes

300 ml (10 fl oz) milk

300 ml (10 floz) water

1/2 tsp salt

110 g (4 oz) mushrooms, chopped

25 g (1 oz) butter

25 g (1 oz) flour

salt and black pepper

2 tbsp cream

25 g (1 oz) fresh breadcrumbs

25 g (1 oz) grated cheese

Peel and thickly slice the artichokes. Place in a saucepan with the milk, water, and salt. Bring to the boil and simmer for 10 minutes or until tender.

Arrange in an oven-proof dish and cover with mushrooms. Melt the butter in a saucepan, add the flour, and stir in 450 ml (15 fl oz) of the artichoke cooking liquid.

Stir until you have a smooth thin sauce. Season well, and pour on to the vegetables.

Cover and bake for 15 minutes at Gas 4 (180°C) 350°F.

Remove the cover and sprinkle on the cream, breadcrumbs and cheese. Cook, uncovered, for a further 15 minutes.