This month we turn our attention to the magical world of mushrooms. At the top of the garden, next to the nursery, is our mushroom cellar. In this controlled environment our garden team grows flavourful mushrooms for the restaurants on the farm.
Preheat the oven to 180°C. Wash and dry 400 g Jerusalem artichokes. Place on a baking tray, drizzle with a little olive oil and scatter with fresh thyme. Cook for 10 minutes until soft and remove. Season with salt and pepper and keep warm.