José Pizarro’s recipe for jerusalem artichoke, chorizo and bread bake

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.

Jerusalem artichoke, chorizo and bread bake

In Spain, we sometimes add halved grapes to the mix, too, to balance out the richness of the chorizo.

Prep 15 min
Soak 10 min
Cook 1 hr 15 min
Serves 4

600g jerusalem artichokes
3 red onions, peeled and cut into wedges
1 bulb garlic, cloves separated but left unpeeled
3 sprigs fresh oregano, leaves picked
4 tbsp olive oil
Salt and black pepper
200g raw chorizo, sliced
150g sourdough bread, roughly torn
50ml fresh chicken stock
A squeeze of lemon juice
1 large handful flat-leaf parsley, finely-chopped

Heat the oven to 180C (160C fan)/350F/gas 4. Soak the artichokes in cold water for 10 minutes, then drain, scrub them clean and cut in half (quarter any very large ones). Tip the artichokes into a large roasting tin, then add the onion wedges, whole garlic cloves and oregano. Pour over half the oil, season generously and toss to coat, then roast for 25 minutes.

Add the chorizo to the tray, toss again, then return to the oven for 15 minutes. Tip in the bread, drizzle over the remaining oil, toss and roast for 10 minutes more. Pour in the stock and return to the oven for a final five to 10 minutes.

Take the tray out of the oven, squeeze over the lemon juice, scatter with parsley and serve.