The Jerusalem artichoke salad was one of the recipes from River Cottage Everyday that I was excited about, as it meant a first try. I hadn’t a clue where to buy the artichokes from, as had never seen one before, but the trusty Grainer Market in Newcastle came through for me. It’s clearly not something people in Newcastle buy all that often, as I was questioned on whether I knew what I was buying at the till (I did have to google just before I picked it up just to make sure!).
The recipe said to keep the skins on, as Jerusalem artichokes can apparently get very mushy when cooked, so I gave them a good scrub and quartered them.
After toasting some walnuts (the recipe called for hazelnuts but I fancied walnuts), I roasted the artichoke in some oil with bay and thyme for about 30 minutes, until the skins were starting to crisp up and the artichoke was cooked through.
It was a really great tasting salad, and the kind I like with lots of different textures. I topped some salad leaves with the roasted artichoke, walnuts, crumbled goat’s cheese and a lemon juice and olive oil dressing.
For a lunchtime treat, we rustled up some leftover stew pasties. A nice idea for something a little bit different with your leftovers. A fresh salad made it feel a little lighter. I think the key is to make sure that the stew isn’t too wet, otherwise it will be all over the pastry stopping it from crisping up.
I used shop-bought pastry and went for the ready-rolled light rough puff.
His and hers pasties, straight from the oven.