Jerusalem artichokes the knobbly little tuber of a type of sunflower. They're easy to roast until nuttily soft inside and crisp outside and slice and pan-fry into spectacular crisps. No wonder chefs leap on them from May until August. For this recipe look for the least-knobbly tubers and give them a good scrub. Anyone who doesn't like eating the crisp, roasted skins can just spoon out the silky flesh inside.
500g jerusalem artichokes
1 lemon, halved
2 tbsp extra-virgin olive oil
handful thyme sprigs
cracked black pepper
1. Heat the oven to 200C. Scrub the tubers well, but don't peel unless they're really gnarly. Cut in half lengthwise and immediately rub the cut surface with half a lemon to stop it browning.
2. Toss the jerusalem artichokes in olive oil with the herbs, sea salt and pepper, and arrange cut-side down on a baking tray lined with baking paper. Add the lemon wedges and bake for 20 to 25 minutes or until soft.
3. Turn the jerusalem artichokes cut-side up, drizzle with honey, and bake for five minutes more. Scatter with sea salt and extra thyme and serve.