IN SEASON
CHICKEN, JERUSALEM ARTICHOKE AND LEEK FILO PIE
Still not sure about this knobbly veg? Try this great recipe.
Serves 4
❤ 500g jerusalem artichokes, skins on ❤ Squeeze of lemon juice ❤ 2 tbsp oil for frying ❤ 2 chicken breasts, cut into pieces ❤ 80g butter ❤ 2 leeks, sliced ❤ 4 sage leaves, fi nely shredded ❤ 3 tbsp plain fl our ❤ 400ml milk ❤ 1 heaped tsp dijon mustard ❤ Leaves from 4 sprigs fresh thyme ❤ Sea salt & ground black pepper ❤ 1 pack ready-made fi lo pastry ❤ Large knob of butter, melted
1 Cut the artichokes into wedges and put in a bowl with a squeeze of lemon to stop them discolouring. Boil
in salted water for approximately 8 minutes until just tender. Drain.
2 Heat the oil in a heavy-based pan. Fry the chicken for a few minutes on each side to brown and just cook through. Remove and place on a plate.
3 Add the butter, leeks and sage to the pan and cook gently for a few minutes. Add the fl our and cook, stirring, for a further couple of minutes. Gradually add the milk, stirring, until the mixture starts to thicken.
4 Add the artichokes, chicken, mustard and thyme. Season the mixture then allow to cool and transfer to a pie dish. Take a sheet of fi lo, brush lightly with melted butter and place it fl at on top of the pie mixture to cover it.
5 Working with one sheet at a time, tear the fi lo into thin strips and use to make a ruffl e pattern to cover the pie. Aim for a couple of layers of ruffl ed pastry. Brush with melted butter as you make each layer. Bake at 180C for 45 minutes until golden.
www.riverford.co.uk
Jerusalem artichokes
A vegetable that can often be dismissed, the Jerusalem artichoke is in season and delicious right now! We asked the guys at Riverford to give us some tips on preparing and cooking them.
Prep Keep in the fridge or in a cool damp place. You don’t have to peel them - just scrub them well with a veg brush. They discolour quickly, so put cut or peeled artichokes in a bowl of water with a good squeeze of lemon juice to stop this happening.
Cook simply! To roast, cut them into wedges or large chunks. Toss in just enough olive oil to coat and season with salt and pepper. Roast for 30-40 mins at 200C. Add a little chopped garlic and rosemary too. Try them roasted in salads with pears, blue cheese, walnuts and winter salad leaves. Or you can eat them raw - slice them thinly into salads or eat with dips.
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