OH, JERUSALEM. Hello everyone. This time of year is perfect for the slow-baked stews and casseroles of which Britain can be rightfully proud.

From the traditional Liverpudlian dish of Scouse to the pork and apple casseroles of the fruit-growing counties of the South-West, and from the delicious bacon-based Northumbrian Stew to the ale-based recipes from London, there’s pretty much a classic to be had in every county nationwide.

One of the very best dishes we have to show off to the world is the Lancashire Hotpot, that simple yet satisfying combination of slow-braised lamb and vegetables simmered lovingly beneath a golden crust of thickly-sliced potatoes. Served, as I believe it should be, with a good portion of slightly acidic braised red cabbage, it’s rib-sticking comfort food of the highest order.

And it’s a hotpot we’re cooking today, but crucially, one even the vegetarians can enjoy.

It’s a dish Tracy, my wife, has been cooking for our post-work suppers for a couple of years now, which she happened upon, adapted a little and tried out one evening.

It’s an absolutely fantastic recipe, full of rich flavour and texture. Credit must go to Nigel Slater for the original idea.

Jerusalem artichokes are fantastic vegetables, and can be made into all sorts of things – they’re excellent deep fried like chips, or roasted with herbs.

They make nice creamy soups, and are lovely when poached and served chilled in fishy salads. They are extremely high in potassium and iron, and are an excellent source of fibre.

The name, oddly enough, has absolutely nothing to do with Jerusalem itself. As the plant is a relative of the sunflower (we actually grow them as a usefully tall wind-break at the kitchen garden), the Italian translation girasole is thought to be the origin of its English usage.

I am duty-bound to issue the standard warning regarding Jerusalem artichokes at this point: unless you’re very lucky, these delightful, creamy tubers will have a, how shall I put it, ‘musical’ effect on the tummy, so it’s probably a dish for family, not for entertaining the bank manager or future in-laws!

Something to do with how the human gastric system processes inulin, a certain starch they contain, I’m afraid, and unavoidable.