There is something aromatic about jerusalem artichokes, and I’m not really referring to their tendency to make you fart! Do you know what I mean? When you eat them their flavour is very much in your nose. it makes me think of galangal and lemongrass, and other fragrant South East Asian ingredients. This soup marries artichokes with ginger, chilli, lime leaf, turmeric and coconut, for something that is comforting yet still a little bit exotic.

This is a Spring pavlova to make the most of early season rhubarb and the end of the citrus season, well before any of the soft fruits or stone fruits are in season in Europe. I love desserts with fruit, much more than with chocolate, so Spring and the Hunger Gap can always feel challenging for puddings

Last year Erin worked with a group of young teenage girls teaching them some basic meals to cook at home. It’s fair to say a lot of the girls were pretty sceptical about cooking and eating vegetables, but then they met Erin!