Its season has arrived. With the cold and damp soil, Jerusalem artichoke is back, and the question is almost always the same: “so what do I do with this?”. So this time, let's get straight to the point.

First, the basics. It's a tuber from the sunflower family (yes, it's a cousin), with a sweet, nutty hazelnut flavour and a hint reminiscent of artichoke. The name comes from the Tupinambá, an indigenous people of Brazil, and it has nothing to do with Jerusalem or artichokes, however much some countries call it that.

What makes it interesting in the kitchen is that it changes personality depending on how you treat it:

• Raw, thinly shaved: crunchy and fresh, with olive oil, lemon, and salt. A simple salad that makes an instant dish.
• Roasted, skin on: the sweetness concentrates and becomes almost caramelised. Works as a side or as the star of the plate.
• In a soup or velouté: silky, delicate, and begging for a drizzle of hazelnut oil on top.
• Fried into crisps: for texture and to garnish fish, scallop, or meat dishes.
• Pickled: acidity and crunch, to balance richer dishes.

It pairs beautifully with hazelnut, apple, truffle, scallops, mushrooms, and game. It's also an ingredient that asks for very little: with good technique and proper seasoning, it does a lot.

It's one of the ingredients we love most at this time of year, and we think it deserves far more attention than it usually gets. If you've never tried it, do it now! And if you already use it, tell us how, because we're always learning. :)