Jerusalem Artichoke, Brown Butter, Smoked Bacon, Hazelnuts and Hawberry Jam

1kg Jerusalem artichokes
Rapeseed oil
2 Sprigs thyme
1 Clove garlic

• Peel the Jerusalem artichokes and place into a roasting tray with thyme, garlic and enough rapeseed oil to cover. The artichokes will discolour quickly so make sure they go into the oil as soon as they are peeled.
• Cook the artichokes for 90mins at 80˚c or until soft. Be careful as they will overcook very quickly.
• Remove the artichokes from the oil and allow to cool.

30g Unsalted butter
20g Tapioca maltodextrin
Pinch salt

• Melt the butter over a low heat.
• Once melted, increase the heat and cook until the butter has browned. Skim off any scum that comes to the top and be careful not to burn the butter.
• Strain the butter through musin and allow to cool.
• Whisk the maltodextrin into the butter and season with salt.

6 Rashers smoked back bacon

• Cook the bacon in a low oven until dry and crisp.
• Blitz to a powder in a food processor.

50g Hazelnuts – skinned

• Roast the hazelnuts over a medium heat in a dry heavy based pan.
• Once roasted, allow to cool then roughly chop.

1kg Hawthorn berries
1.5l Water
4 Bramley apples – roughly chopped
Granulated sugar
Pectin

• Wash the hawthorn berries well and remove and stalks and any damaged berries.
• Transfer the berries and apples to a pan and cover with the water. Bring to a simmer and cook for about an hour, or until the berries are soft and have absorbed most of the water.
• Line a strainer with a muslin cloth and pour the berries and their cooking liquid into this.
• Allow the liquid to drain naturally into a bowl over night (do not be tempted to squeeze the muslin or press with a spoon as this forces out impurities that will make the jelly cloudy).
• When the berries have finished dripping discard the fruit then measure the volume of liquid you have. Add the liquid to a pan along with 400g sugar and 25g pectin for every 500ml of liquid.
• Heat the mixture gently and cook until all the sugar has dissolved.
• As soon as the sugar dissolves bring the jelly to a rapid boil and continue cooking until the jelly begins to set.
• Measure for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached.
• When ready allow the jelly to cool then pour into clean, sterilized jars.

100g Cooked Jerusalem Artichokes
1 Sheet gelatine – soaked
Salt100g Cooked Jerusalem Artichokes
1 Sheet gelatine – soaked
Salt

• Puree the artichokes and season with salt.
• Gently heat and mix in the gelatine.
• Spread thinly on a silicon mat and dry at 80˚C until crisp.

To Serve

• Heat some cooking oil in a heavy based pan and add the artichokes.
• Add a knob of butter, season with salt and cook until golden brown.
• Allow to drain on kitchen paper.
• Mix together the bacon and brown butter powder.
• Spoon some of the hawberry jam onto a plate along with some of the bacon and butter mix.
• Place the artichokes on the plate and sprinkle with the hazelnuts.
• Garnish with the artichoke wafers.