Serves 4

• 2 tbsp. vegetable oil
• 1 large onion, chopped
• salt and pepper
• 10-12 Jerusalem artichokes, peeled and placed in lemon water
• 750ml/1¼ pint vegetable stock
• 150ml/5½fl oz double cream
• ½ lemon, juice only
• Macadamia nuts
• 1 punnet Pea shoot
• 2 Tsp of olive oil
• 100 gram wild mushroom

1. 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.
2. 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 vegetable stock and cream and cook over a medium heat until the vegetables are soft. Add the lemon juice and cook for five more minutes.
3. 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.
4. Toast nut for 5mins or until golden brown in oven set aside to cool
5. Sweat of wild mushroom 1tsp olive oil season then chill them.

When ready to serve toss the pea shoots nut and mushrooms together pour soup in bowl a gently layer the salad on one side of the bowl.