With their deep, savoury, earthy flavour, Jerusalem artichokes are one of my favourite cold-weather vegetables. While not crisping like a potato when roasted, they kind of collapse just enough to take on any adjacent flavours; they also soften when simmered into an earthy, sweet purée that was made for this combination of brassica bitterness and the hint of sourness from the blue cheese. A proper treat.

Put 350g peeled Jerusalem artichokes in a saucepan with 150ml milk and 150ml water, a few thyme sprigs and a good pinch of salt. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until the artichokes are tender. Drain and use a stick blender to blend the artichokes to a smooth purée, using a bit of the cooking liquid if required.

Meanwhile, brush the artichoke skins with a little olive oil and cook on a tray in the oven until crisp, about 7-10 minutes. Alternatively, heat a small frying pan with a generous glug of oil and fry the skins for 5 minutes until they turn brown and crisp, draining on kitchen paper. Season with a pinch of salt.

Combine 1 tbsp olive oil with 1 tsp harissa in a small bowl and set aside.

Fry 400g Brussels sprouts in 3tbsp olive oil over a high heat, with a pinch of salt and ½ tbsp fennel seeds, for 5 minutes until the sprouts are softened and beginning to colour - do this in batches if required. If using sprout tops, quickly sauté in a little oil until slightly wilted and season.

Spread the sprouts (and tops) over a platter, spoon over the artichoke purée, then dot with 100g chopped blue cheese and 50g lightly toasted chopped walnuts. Finish by scattering over the artichoke skins and 2 tsp thyme leaves. Drizzle with the harissa oil, then squeeze over the juice of ½ lemon.