roasted jerusalem artichokes with goat’s cheese, roasted tomatoes and agresto

 

i loved skye gyngell’s first recipe book and am now working my way through her second, finding many, many recipes which make my toes curl with pleasure.

my absolute favourite so far has been this roasted jerusalem artichokes with goat’s cheese, roasted tomatoes and agresto. as ever there are many layers of flavour – pungent garlic, the nutty sweetness of roasted artichokes, the tang of the tomatoes and wow, wow, wow, the magic that is agresto.

in skye’s words, “agresto is a soft, rounded pounded paste made with very fresh young creamy walnuts” but it also so much more. the walnuts (it’s too late in the year for wet walnuts but this was fine made with older fresh walnuts) are combined with anchovy, garlic, lemon, chilli, parsley and olive oil and result in a wonderfully fresh zingy paste with the base flavours of anchovy and nuts.

we ate this two days running and it is a serious contender for any festive meal which needs a starter. i am also really excited about trying the agresto in different forms. i love the idea of tossing it with pasta, perhaps replacing the anchovies with crumbled blue cheese.

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