Roasted Jerusalem artichoke in teramiso and ginger syrup

To make the ginger syrup, combine all the ingredients, bring to boil and simmer gently for 2 hours. Add a splash more water if it seems to be catching and burning. After 2 hours, remove from the heat and let the syrup cool to room temperature. Pass through a sieve and store in the fridge. This can be done in advance and the syrup will keep for at least a few weeks

Preheat an oven to 200℃/gas mark 6

Mix 400g of the Jerusalem artichokes with the unroasted sesame oil and a pinch of salt. Wrap them in foil and place in the oven for 1.5 hours, then open the foil and roast for further 30 minutes. The Jerusalem artichokes can be done well in advance and served warm or at room temperature

For the teramiso, wrap the block of tofu in a piece of kitchen roll, place in a bowl and place another bowl on top with a weight. Leave the tofu to press and drain for 30 minutes

Grind the sesame seeds in a pestle and mortar until powdered, then set aside in a bowl

Place the mirin in a bowl and microwave for 1 minute at 600W to cook off the alcohol

Unwrap the tofu, place in the mortar and mix until you have a smooth mixture

Mix the ground sesame, mirin, soy sauce, miso and salt into the tofu and stir until well combined. You can do this in a blender if you like but it’s not as fun!

Preheat an oven to 180ºC/gas mark 4. Slice the remaining 200g of Jerusalem artichokes with a mandoline to get thin discs for crisps. Place these discs in a bowl and coat with vegetable oil and a pinch of salt. Lay out on a baking tray and bake for 20 minutes until crisp and golden. Remove from the oven and sprinkle with a pinch of salt

Cut the roasted artichokes into bite-size pieces. Scoop the seeds out of the kumquat and slice into thin strips. Mix the Jerusalem artichoke and kumquat with the teramiso. Season if necessary

Serve on a plate or in a bowl and scatter the crisps over the top. Finish with 1-2 tablespoons of the ginger syrup