Jerusalem artichoke by Richard Bainbridge

Richard Bainbridge

Richard Bainbridge

27th November 2014
Richard Bainbridge

Jerusalem artichoke by Richard Bainbridge

Jersualem artichoke recipe by Richard Bainbridge, Morston Hall, Norfolk.

Richard will be cooking this dish at The Staff Canteen Live January 2015.


  • Parsley sponge
  • 120g flat leaf parsley
  • 120g hazelnuts
  • 380g egg whites
  • 240g egg yolks
  • 60g plain flour
  • 5g caster sugar
  • 6g salt
  • Jerusalem artichoke puree
  • Waterbath set @ 85c
  • 600g peeled & Finely chopped Juerusalem artichokes
  • 180g full fat milk
  • 180g double cream
  • 1 teaspoon salt
  • 3 teaspoon caster sugar
  • 6 tablespoons unsalted butter
  • 1 fresh truffle Chopped
  • Jerusalem artichoke peel
  • 6 washed large Jerusalem artichokes
  • Jerusalem artichoke
  • 1 Jerusalem artichoke pre person
  • Slowly poached hens yolks
  • Lamb fat
  • 1 Breast of lamb
  • Sea salt
  • Pearl barley
  • 300g washed and soaked pearl barley
  • 11/2 Ltr true food White chicken stock
  • 1 finely chopped banana shallot
  • 1/2 clove garlic
  • Slices of fresh truffles
  • Parsley cress
  • Flowers


Parsley sponge

Place all into a blender and blend until smooth, pass through a fine sieve, place into a gas gun and charge 3 time. Rest for 30mins before using and DONT PLACE IN FRIDGE !!

Cut holes into the bottom and sides of plastic cups, fill the cups one third of the way up with the parsley mix. Cook in microwave for 30secs to 1mins, place on cooling rack allow to cool.

Jerusalem artichoke puree

Waterbath set @ 85c

Place artichokes, milk, cream, salt and sugar into a vac-pac bag seal on full, place in the Waterbath and cook for about 30mins or until tender. Remove and place in blender, blend until smooth add the butter check season With salt, pepper and chopped truffle.

Jerusalem artichoke peel

Pre heat oven @ 180c / fry @ 170c

Bake the artichokes on a bed of sea salt in the oven for 30mins or until tender,

Once cooked Let the artichokes Cool down in ice water, dry off the artichokes and scoop out all of the inside so you are left with just skin. Deep fry @ 170c until golden brown and crispy.

Place in the dehydrator until needed.

Jerusalem artichoke

Wash the artichokes well

Grill the artichokes on a hot bbq until lightly toasted and smoked all over.

Place in a oven @ 170c for about 20-30mins until tender

Slice season with lemon juice & sea salt

Slowly poached hens yolks

Pre heat water bath @ 63c

Place whole egg into the bath for 11/2 hours, remove from water, crack the egg to remove the egg yolk be very careful as breaks easily. Sprinkle with sea salt.

Lamb fat

Trim up the lamb Breast a little, sprinkle with sea salt and let stand a room temp for 30mins, wash and dry and place in oven tray and roast in oven @ 190c for 30-40mins. Until golden brown and crispy.

Allow to cool a little and chop fat coarsely, the runny fat pass through muslin and keep for a warm dressing.

Pearl barley

Cook like risotto

Things to finish dish

Slices of fresh truffles

Parsley cress


In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.