More ways with Jerusalem artichokes
Prawn, scallop and cod gratin with sliced Jerusalem artichokes (below) Preheat your oven to 200˚C/ 400˚F/gas mark 6. Melt 75g of butter in a saucepan and add a chopped onion, frying until soft. Sprinkle in 50g plain flour, mix well and gradually add 600ml milk. Stir in seasoning, chopped chives and parsley. Arrange 200g each of prawns, scallops (roe removed) and cod chunks in a shallow, buttered dish, then top with the saucepan mixture. Grate lemon zest over the sauce and top with thin discs of Jerusalem artichoke (you will need about 4). Pour in 150ml of seasoned double cream and bake for 30 minutes. Scatter with amaranth micro herbs to serve.