This rich winter casserole goes well with a roast chicken, pheasant or any game bird of your choice.

Ingredients:
500g Jerusalem artichoke peeled, sliced in 1/2 lengthways
Place in ice cold water with a squeeze of lemon to stop discolouration
Peel lemon first and pop to one side
100g puy lentils ,poached in water with a broken garlic clove till tender then drained
2 x Celery sticks peeled and finely diced
500ml rich chicken stock
Sprig of rosemary
Lemon peel
100gram shelled roasted hazelnuts
50g cold diced butter
2 x Pheasants or a whole chicken for roasting

Cooking Instructions

Directions:

Bring chicken or game stock to simmer in a heavy bottom saucepan
Add lemon peel, rosemary and drain artichokes
Then simmer for 15 minutes without boiling,covering with lid
Remove lemon and rosemary
Then add pre cooked lentils, hazelnuts and celery
Return to heat and simmer for further 10 minutes or so more till artichokes are tender
Finish with 50gram butter gently shaken into casserole

Source: My collection – Jeff Baker – J Bakers Bistro Moderne

Recipes: 48
Blog Posts: 0

Jeff Baker is Farmison & Co's development chef and guardian of our food quality. Everything Farmison sells has to meet the standard expected by the most demanding professional chefs if it is to get the thumbs-up from Jeff. Jeff achieved the distinction of holding a Michelin star for over a decade and has a string of awards to his name too long to list. You will find him at the stove of Bistro Moderne, his more relaxed restaurant in York, where reviewers from far afield have noted both his ability to turn great produce into great food and his remarkable understanding of what we love to eat. As well as identifying great farmers and producers for Farmison, Jeff feeds us a steady stream of easy-to-cook seasonal recipes, answers any 'chefy' questions and deals with customer queries.

Jerusalem Artichoke With Lentil And Hazelnut Casserole

Cooking Instructions

Jeff Baker

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