Jerusalem artichokes are a bit special to me. I love the plants, themselves, with their beautiful yellow flowers and tall gangly stems. And beneath the soil nestle these nutritious vegetables, a bit like hidden treasure.

We either have it with brown rice or on lightly buttered toast. We love it on rye or on life changing loaf.

I have been making fire tonic for my family for years now. I make apple cider vinegar myself and this forms an amazing living solvent, which then extracts constituents from the herbs I soak in it.

This stuff is a little addictive, but in a good way. It is great as a pasta sauce, on pizzas, mixed into a bean stew, a chilli or a bolognaise.