Italian home made ravioli: fresh pasta filled with cheese and a bit of honey, served on Jerusalem artichokes cream.

An earthy fall pizza with roasted jerusalem artichokes, plum chutney, crispy kale chips, candied almonds & gruyere.

These chicken-zucchini kofte are a simple mezze twist on a popular Ottolenghi burger recipe!

Stuffed Potatoes (Deconstructed) from Jerusalem Cookbook.

Jerusalem Artichoke And Pumpkin Soup (in Italian)

Unbearably addictive granola with coconut, fennel seeds, cranberry and cardamon.

Cream of Jerusalem artichokes, bleak roe and fresh chanterelles, a great appetizer for autumn.

Creamy Jerusalem artichoke soup with roasted parsnips and salami.

Mejadra – more than the sum of its parts

Flaky, sweetened, delicious goat cheese puff pastry tarts with honey and apples. Perfect for Rosh HaShanah!

Naama’s Fattoush — you’re gonna want to put this salad in regular rotation for the rest of the summer.

Think you’ve had this salad before? Maybe, maybe not. From the Jerusalem cookbook.

Chicken with Caramelized Onion & Cardamom Rice is another spectacular recipe from Jerusalem, the cookbook.

A delicious, simple dinner – Lamb Stuffed Eggplant with tzatziki and pomegranate.

A delicate yet hearty soup for cloudy days. Jerusalem artichoke and sweet potato.

Hot Cross Buns in cookie form! Brandied currants, spice and everything nice, that’s what these cookies are made of.

Crispy sunchoke chips. An extremely moreish snack.

Burnt Eggplant & Mograbieh Soup from Jerusalem cookbook.

Side dish tonight, lunch tomorrow: Bhutan red rice with chickpeas, currants & herbs.

Tangy beet & carrot slaw with herb-laced Swiss chard fritters make for a perfect winter-to-spring transition meal or snack.

Butternut Squash & Tahini Spread

Ottolenghi’s brilliant Saffron Chicken Salad…. you can’t believe what happens to a whole orange!