Neither from Jerusalem nor an artichoke, this winter root is a native of Peru and a relative of the sunflower (in Spanish, ‘girasol’, mispronounced in English as ‘Jerusalem’). They have a mildly sweet, smoky flavour. Finely slice and add raw to salads, boil or roast like potatoes or use to make wonderful velvety soups and mashes. When cut, drop into water with a squeeze of lemon juice to stop them going brown. Jerusalem artichokes have a reputation for causing flatulence. This can be countered with a pinch of asafoetida.