Roasted Jerusalem artichokes with bacon and spinach

1 Set the oven to 185 degrees.

2 Scrub the skins of the artichokes to take off the dark outer layer.

3 Cut in half then put in a roasting tray with the rapeseed oil.

4 Season and turn everything together, then place in the oven for 20 minutes.

5 Meanwhile melt the butter in a pan with the buckwheat.

6 Season and toast over a low heat for four to five minutes until golden and crisp, then set aside.

7 After 20 minutes, add the lardons to the artichokes then return to the oven for 15 minutes or so, until the artichokes are crisp and golden on the outside but soft and creamy in the middle. The length of time will depend on how big the artichokes are.

8 Remove the tray from the oven and set aside; you can do this ahead of time if you like.

9 When ready to serve, put the roasting tray on the hob, I have a gas hob at home so that's perfect, but if you have an induction hob just put the tray back in the oven till everything is nice and hot again.

10 Add the spinach to the tray over a low heat and start to wilt it for no more than a minute.

11 Add the vinegar, season and serve with the buckwheat scattered over the top.