Last week's veg box yielded another new discovery: the Jerusalem artichoke.

Knobbly and warty, it's not the most appealing-looking veg in the box, and I'd never cooked with it before. I was keen to give it a go though, so I found a recipe from Yotam Ottolenghi (I got his book, 'Plenty' for Christmas, and I love it): Jerusalem artichokes with manouri and basil oil.

This involved roasting the sliced Jerusalem artichokes with lemon juice and thyme, searing cherry tomatoes in a frying pan, making a delicious dressing of parsley- and basil-infused oil, and frying some halloumi cheese (suggested substitute for manouri) then combining it all. It was absolutely scrumptious. Unbelievably there was some left, which I've brought with me for lunch.

Jerusalem artichokes are nothing to do with globe artichokes, but belong to the sunflower family. They have a reputation for inducing flatulence and our post-lunch experience led us to christen them 'farty artis'!