Roast pheasant with cider & bacon
Oven roast this rich game bird - bring out the flavour with sweet cider and apples, and let the juices run into a cream and sage sauce
Crispy Jerusalem artichokes with roasted garlic & rosemary
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking
- Easy
- Serves 4
Skip to ingredients
- 800g Jerusalem artichokes
- 1 garlic bulbcut down the middle
- 1 tbsp rosemaryleaves, chopped
- 3 tbsp rapeseed oil
- pinch ground mace
- 20g butter
- 2 tsp lemon juice
Nutrition: per serving
- kcal271
- fat12g
- saturates3g
- carbs33g
- sugars19g
- fibre4g
- protein5g
- salt0.1g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
step 2
To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.
