This hearty dish is rich, warming and perfect for chilly autumn days, or whenever you crave some comfort food. I’m surprised that jerusalem artichokes are so underused in the UK, especially given their versatility and how easy they are to grow. Don’t be nervous about the whole bulb of garlic here, either: just separate the unpeeled cloves and pop them in – I love sucking out the gooey flesh after they’ve baked. I’ve also used torn sourdough instead of the more traditional migas for a more rustic feel. Serve with a glass of amontillado.
