Tostada with Jerusalem artichoke, pico de gallo and broad bean 'guacamole'

Preheat the oven to 120°C/gas mark 1/2. Wash the artichokes well and scrub off any dirt. Place in a deep ovenproof tray with the bay leaves, garlic, jalapeño, peppercorns and salt and cover with the oil. Place in the oven to slowly cook for 2 hours

After 2 hours they should be softer but still retaining their shape. Leave them to cool in the oil and store in the fridge until ready to serve. The oil will have taken on plenty of flavour so don't waste it; bottle it and store in the fridge for other dishes

To make the broad bean 'guacamole' pour the oil in a pan and place over a medium heat. Cook the onions slowly for 4 minutes, then add the chilli and cook for a further 4–5 minutes

As the onion and chilli soften, blanch the broad beans in salted boiling water for 30 seconds, then plunge into iced water and peel off the pale outer pod, leaving only the bright green beans inside

Take the onion and chilli off the heat and add the broad beans with the lime juice, coriander and salt. Place a lid on the pan and leave the residual heat to do its magic for a couple of minutes. Transfer to a blender and blend with a touch more olive oil. Somewhere between coarse and smooth is the right texture

To make the pico de gallo, finely chop the pepper, tomato, onion, chilli and coriander then stir in the lime juice and oil and season with salt

When ready to serve, chargrill or roast the drained artichokes until you have some nice caramelisation on the skins. Slice as finely as possible then season with a pinch of sea salt

Deep-fry the tortilla for about 4 minutes or until nice and crisp. Drain on kitchen paper then sprinkle with a little smoked paprika whilst still hot

Spoon over some of the broad bean 'guacamole' and add slices of the artichoke. Finish with a pile of pico de gallo salsa and some finely sliced jalapeños