Country Life Every Week - - Kitchen Garden Cook Jerusalem Artichokes -

600g Jerusalem ar­ti­chokes 3 cloves black gar­lic (nor­mal will do, but re­duce to 1 clove as black is mel­lower) 4 cod fil­lets (about 120g each) 4 slices Parma ham 4 hand­fuls kale

Kale pesto

3 hand­fuls kale, stem

re­moved 150g Parme­san, grated Juice and zest of 1 lemon 75g pine nuts 2 cloves gar­lic 100ml olive oil or more if needed

4tb­spn may­on­naise

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