Anna Haugh served up a tasty Jerusalem Artichoke Risotto on Matt Tebbutt’s Go Veggie and Vegan.

The ingredients for the pickled vegetables are: 1 shallot sliced, 1 small beetroot 200ml vinegar, 200ml water and 100g sugar pinch salt.

For the risotto: 30ml olive oil, 2 shallots, finely chopped, 2 garlic cloves, crushed, 150g jerusalem artichoke grated, 125g risotto rice, 2 tbsp vegan white wine, 300ml veg stock, warm and Yeast flakes 40g.

To finish: 40g soy ‘cream’, pinch soy sauce and 1 lemon, juice only.

To garnish: good-quality olive oil, 1 Jerusalem artichoke sliced and fried into crisps Sprouting kale fried and Sprinkle nutmeg.

See more recipes by Anna in the book titled: Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action available from Amazon now.