Ingredients

• 750g Jerusalem artichokes (washed and cut in half)
• 500g cavolo nero (washed, stalks removed and roughly chopped)
• 200g walnut halves
• 2 tbsp Truffle Hunter truffle honey
• 300g Monte Enebro goat’s cheese
• Zest and juice of 1 lemon
• 100g butter

Method

1. Preheat the oven to 180°C.
2. In a cast iron dish melt the butter with a drizzle of olive oil, drop in the artichokes and fry on a medium heat for 2-3 minutes before transferring to the oven for approx. 20 minutes until slightly tender.
3. Add the cavolo nero to the pan, cover with a lid and return to the oven for 10-12 minutes.
4. Add the walnuts, lemon zest, lemon juice and season well.
5. Crumble over the Monte Enebro and drizzle with truffle honey to serve.