Jason Atherton served up a tasty Jerusalem artichoke soup with fried scallops and a lemon and celery brunoise on Saturday Kitchen.

The ingredients for the artichoke soup are: squeeze lemon juice, 1kg Jerusalem artichokes, olive oil, for cooking, 3 shallots, chopped, 2 garlic cloves, chopped, 200ml dry white wine, 200ml fish stock, 500ml chicken stock, 2 sprigs lemon thyme and 100ml double cream.

For the scallops: 4 large, raw scallops with roe, olive oil, for cooking, 50g unsalted butter, squeeze lemon juice, flaked sea salt and freshly ground black pepper.

For the lemon, artichoke and celery brunoise: squeeze lemon juice, 1 large Jerusalem artichoke, prepared and finely diced, 1 celery stick, finely diced, 2 preserved lemons (peel only), finely diced and drizzle olive oil.

See recipes by Jason in his book titled: Social Suppers available from Amazon now.