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Once laborious to peel, Jerusalem artichokes have now been perfected into a less complex shape.

I have now been converted to these underrated vegetables as an alternative to potatoes.

Serves 4

500g/17oz of fresh Jerusalem artichokes (washed, peeled and left in a bowl of cold water and a teaspoon of fresh lemon juice to prevent discolouration)

(GF) chilli oil and olive oil

2 heads of fennel, trimmed and quartered

2 large onions, peeled and quartered

Salt and freshly ground black pepper

2 cloves of garlic, peeled and crushed

Fresh marjoram

The juice of 1 lemon

Preheat the oven to 200°C/400°F/Gas mark 6

Cook the artichokes in boiling water for 10 minutes. Drain and rinse under cold water.

Sprinkle a large non-stick baking sheet with the oils. Mix the vegetables together and spread over the sheet. Sprinkle with more of the oils, salt and pepper, crushed garlic and the marjoram. Place the tray in the centre of the oven and roast until golden, about ¾ –1 hour.

Carefully spoon the vegetables into a salad bowl and sprinkle with the lemon juice. Serve with warm (GF) bread, or cover and chill until needed.