Ingredients

• 2 tbsp vegetable oil
• 1 large onion
• chopped
• salt and pepper
• 10-12 Jerusalem artichokes
• peeled and placed in acidulated water
• 750ml/1¼ pint chicken stock
• 150ml/5½fl oz whipping cream
• ½ lemon
• juice only
• 50ml/2fl oz olive oil
• plus extra to serve
• 1 onion
• finely chopped
• 200g/7oz game livers
• 200g/7oz pork fat
• 200g/7oz pork throat or belly
• 200g/7oz mixed game – such as pheasant
• mallard and grouse
• 50g/1¾oz dried apricots
• 1-2 free-range eggs
• 200ml/7fl oz cream
• 200g/7oz breadcrumbs
• vegetable oil
• for deep frying
• 4 Jerusalem artichokes
• sliced lengthways on a mandolin
• skin on
• 50g/1¾oz plain flour
• 2 tbsp fresh chives
• sliced into 2mm pieces
• to garnish

Directions

• For the Jerusalem artichoke soup
• heat the vegetable oil in a large pan and gently fry the onion and a pinch of salt for 5-6 minutes
• or until soft.
• Meanwhile
• cut the artichokes into roughly 2cm/1in cubes. Add them to the onions and fry for a further 3-4 minutes. Pour in the chicken stock and cream and cook over a medium heat until the vegetables are soft. Add the lemon juice and cook for five more minutes.
• Transfer the cooked vegetables to food processor and blend to a smooth soup. If it is too thick
• add a little more stock or water. Taste to check the seasoning and add salt and pepper as required. Keep warm until ready to serve.
• For the game burger
• heat a dash of the olive oil in a frying pan. Once hot
• add the onion and gently fry until soft and translucent. Set aside to cool.
• Put the livers
• pork fat
• throat (or belly)
• game and apricots through a mincer
• or very finely chop them (alternatively
• ask your butcher to do this for you). Add one egg
• the cream and breadcrumbs and mix together. If the mixture doesn’t bind together add the other egg. Season with salt and pepper or
• to test the seasoning of the burger
• roll a small amount into a mini burger
• fry and taste.
• When satisfied with the seasoning
• mould the meat into burgers and fry in a large frying pan with the olive oil for 2-3 minutes on each side.
• For the Jerusalem crisps
• fill a deep-fat fryer with vegetable oil and preheat to 180C/350F. (CAUTION: hot can be dangerous. Do not leave unattended.)
• Dry the slices of artichokes with a clean tea towel and dust with flour. Fry for two minutes
• or until crisp and golden-brown.
• Serve the Jerusalem artichoke soup with the game burger in the centre of each of the bowls
• garnished with the artichoke crisps
• chives and a swirl of olive oil.