Jerusalem artichokes with blue cheese and walnuts

This is a great combination of walnuts, lightly fried crisps of Jerusalem artichokes and a dip made with Gorgonzola Dolce, or perhaps Roquefort or Beenleigh Blue. For my taste, I like to soften these cheeses a little with a curd or a cream cheese, so that the flavours of the artichoke and the walnuts are not completely obliterated by the saltiness of the blue cheese.

‘In Season for 10 Years’ (£30) is available to buy at Sally's London shops and her restaurant, Clarke's, and online at sallyclarke.com