My usual rule for soup-making at home is to batch-cook and have some to freeze. I make an exception for a small portion of precious organic Jerusalem artichokes when they appear in the box in winter and spring. I will never forget the first time I ate them. I’d been invited to a friend’s mum’s place for Christmas on the …
This pasta dish has lovely, subtle, umami flavours to complement the distinctive taste of Jerusalem artichokes. One of the surprise ingredients is the Suma vegan mushroom pate: you can order it from our online shop. You could use any kind of kale but the Red Russian worked wonderfully. An obvious addition would be a few fresh mushrooms, if you have …