With the Jerusalem artichokes I bought in Unicorn, I thought I’d do Butters and I a nice swish, yet healthy, salad. For some reason this salad is in the Vegetables chapter; I didn’t realise that prawns and scallops were in the vegetable kingdom. But there you go. Facetiousness aside, I love shellfish and certainly don’t cook enough of it. I particularly like scallops – they’re so pricey though; a fiver for three line-caught ones! (I’d feel too guilty buying the dredged-up ones.)

These amounts make enough for two as a main course, or 4 for a starter or side dish:

Start off by boiling 4 large Jerusalem artichokes in their skins in boiling salted water along with a2 tablespoons of lemon juice. When tender, peel the skin off with your fingers and cut them in neat slices and put in a dish. Mix together 4 tablespoons of vegetable or hazelnut oil with 1 to 2 tablespoons of white wine vinegar. Season it well and pour over the still warm artichokes. Give them a gentle stir and allow to cool. Gently grill three scallops that have been brushed with a little oil – just a couple of minutes per side until they have firmed up. Stab them with a skewer if you’re worried they’re not hot all the way through. Allow them to cool and cut in half, then slice down to make thin semi-circles. Next, peel four large cooked prawns, leaving the heads on for presentation purposes. Finally, arrange some watercress in bowls and artistically place the Jerusalem artichokes and scallops on top of the leaves and scatter with chopped coriander and a tablespoon of chopped roasted hazelnuts; and then place the expertly peeled prawns on top of those.

#111 Jerusalem Artichoke and Shellfish Salad – 6/10. A tasty salad, that really brought out the earthy flavour of Jerusalem artichokes. However, the subtle sweet flavour of the scallops was lost, which was a bit of a shame. I reckon you could make it without them and still have a good dish.