ELLY MCCAUSLAND suggests a roast dinner with a difference

I WAS given some lovely home-grown beetroot and Jerusalem artichokes the other weekend. Knobbly and alien-looking, Jerusalem artichokes are a bit of a mystery ingredient for many people, but they’re worth trying – they have a lovely nutty flavour and are ideal roasted as an alternative to potatoes.

This is an adaptation of one of my favourite Ottolenghi recipes, where lots of lovely root veg are roasted with whole lemon slices, garlic, aromatic sage and finished with olives and cherry tomatoes. It’s a colourful, hearty and satisfying autumnal medley and is excellent alongside grilled meat or fish – here, the robust flavour of fresh mackerel, rubbed with zesty paprika, is an admirable partner.

Grilled mackerel with roasted beetroot, Jerusalem artichokes, olives and lemon

500g Jerusalem artichokes

500g beetroot

4 tbsp olive oil

1 tbsp finely chopped fresh sage

2 garlic cloves, crushed

1 tsp salt

Freshly ground black pepper

1 lemon

200g cherry tomatoes

150g pitted black olives

2 tbsp finely chopped fresh parsley

2 fresh mackerel, gutted

1 tsp salt

1 tsp smoked paprika

Pre-heat the oven to 200C. Wash the beetroot and artichokes and slice them thinly (about 5mm thick). Put in a baking dish and toss with the oil, sage, garlic, salt and some pepper. Roast for 30 minutes. Thinly slice the lemon, remove any pips, then add to the vegetables and roast for another 20 minutes. Add the tomatoes and olives and cook for another 15 minutes before scattering with the parsley. Set aside.

Heat the grill to around 240C. Wash and dry the fish with kitchen paper, then slash the skin three or four times on each side. Rub both fish with the salt and paprika, then place on a baking tray on a piece of foil. Put under the grill and cook for 5 minutes or so, until the skin is crispy and the underside of the fish looks opaque (no need to turn the fish, it will cook through). Serve with the vegetables.

Read more of Elly's recipes on her blog: nutmegsseven.co.uk