Bison & hominy bowl

This dish features hominy (corn kernels without the hull and germ). You can buy it tinned, but it’s no match for fresh hominy, in terms of texture and flavour.

SERVES: 4 TAKES: 45-55 MINS

INGREDIENTS

150g Jerusalem artichokes, sliced

150g purple potatoes, cut into wedges 50g fresh mushrooms (such as cremini

mushrooms), halved or quartered 60g leeks, sliced

2 tbsp sunflower oil

450g ground bison (available from

specialist butchers and online)

2 tsp dried sage

½ tsp sumac

20ml apple cider vinegar

450g fresh hominy (or tinned)

30g sunflower seeds, toasted

30g pumpkin seeds, toasted

25g dandelion greens, trimmed (or any wild, edible greens such as fiddleheads; try watercress for a shop-bought alternative)

FOR THE BLUEBERRY WOJAPI

170g fresh blueberries

30g maple sugar (or maple syrup)

METHOD

Heat oven to 180C, 160C fan, gas 4. To make the blueberry wojapi, add the blueberries, maple sugar and 250ml water to a medium saucepan. Simmer over a medium heat until the berries begin to break down, then keep on the heat and mash with a whisk or potato masher. Continue to reduce until the sauce thickens, then set aside.

Toss the Jerusalem artichoke, purple potatoes, mushrooms and leeks in the oil, then lay them on a baking tray and roast until brown and tender, around 15 mins.

Meanwhile, put the bison in a saucepan or skillet set over a medium heat and cook, without touching, for 4-5 mins to create some caramelisation. Break up with a spatula and cook for another 4 mins until no pink remains.

Season the bison with the sage, sumac, vinegar and a pinch of salt, then add 250ml water. Cook for

4-5 mins until the water is absorbed. Add the hominy to heat it through.

Divide between four bowls and add the roast veg. Drizzle over the wojapi; top with seeds and greens.