Roasted Jerusalem Artichokes, Radicchio, Pear and Blue Cheese

Serves four


  • 600g Jerusalem Artichokes
  • 1 head of garlic
  • 6 sprigs of rosemary
  • 3 tbsp olive oil
  • 1 firm, but ripe pear, such as a Comice or Conference 
  • 1medium red onion, peeled and thinly sliced into half moons
  • 1 head of radicchio, leaves separated and left whole
  • 50g rocket leaves, washed and dried
  • 100g blue cheese, such as Pevensey Blue
  • 100g buttermilk
  • Flaky salt and white pepper
  • 1 lemon, cut in half


Set the oven to 180c. Clean and scrub the Jerusalem Artichokes, cut in half length ways and tumble in a large roasting tray with the rosemary, garlic, olive oil and a teaspoon of flaky salt, for 35-45 minutes, until soft and caramelised around the edges. Remove from the oven and keep warm. While the artichokes are roasting make the quick pickled onions by putting the half-moon slices into a bowl, squeezing over the juice of half of the lemon and a teaspoon of flaky salt. Using your hand, scrunch the onion, lemon, and salt together hard, until a little onion water is released. Set aside until needed. Make the dressing by mashing the blue cheese with a fork and whisking in the buttermilk. Depending on the blue cheese you’ve chosen, loosen with a little milk to a dropping consistency, season with a squeeze of lemon juice and a pinch of white pepper, if liked. Cut the pear in half, lengthways, remove the core and slice into rounds, the thickness of a pound coin and squeeze a few drops of lemon juice over the slices, to stop them from browning. To serve, arrange the salad leaves on a platter or individual plates, and spoon over the room temperature Jerusalem artichokes, the pickled red onions and pear slices and top generously with the blue cheese dressing.