This side dish is lovely served as a warm salad, simply toss it through a few wintery leaves and top with a slice of crumbly cheese.
850g/1lb 4oz Jerusalem artichokes
5 tablespoon oil
1 teaspoon golden caster sugar
85g walnut halves
1 fat garlic clove, finely chopped
handful of parsley leaves
Peel artichokes with a small knife and slice into chunks. Cook in a pan of boiling water for 5 minutes, until tender, then drain.
Heat the oil in a heavy frying pan and saute artichokes for 10 minutes until golden. Throw in the sugar, season, then add the walnut halves. Continue to cook until the walnuts are toasted, then toss in the garlic and parsley and serve.