Jerusalem artichokes are a lovely ingredient to cook with and while they’re in season we try to use them as much as we can. They’ve got an earthiness to them, which goes so well with the crunchy, crispy kale, roasted hazelnuts and sweet raisins. This is brilliant on its own for a light meal, used as a side or part of a big salad spread, plus the leftovers make a perfect work lunch the next day.
