A great way to use up the end of season, girolles and Jerusalem artichokes
Heat oven to 180*
Scrub the artichokes well under warm water, pat dry, cut in half and lay face down in a cold pan with the butter. Place on a high heat. Allow to color then add the salt, pepper, thyme and crushed garlic cloves.
If the pan looks too dry, add a knob more butter. Place in the oven for about 15-20 minutes or until fondant.
Clean the green beans and cut across in half. Blanch in boiling salted water and refresh.
Pick the chervil and chop half of it, reserving some nice fronds for garnish.
Pick the pea shoots
First wipe any debris from the girolles and trim.
Peel and slice the shallot and place in a pan with the vinegar, salt, sugar and wine.
Bring to the boil, adjust the seasoning to your liking, adding more sugar or a drop of water if you find it too strong.
Drop in the girolles, bring back to the boil and remove from the heat leaving to cool in the liquid.
For the dressing, whisk together the truffle pieces with the sherry vinegar and truffle oil and slowly pour in the olive oil.
If necessary, prepare the scallops by removing them from the shell and peel away the frill and the orange coral. Wash under cold running water to remove any grit and then dry on some kitchen paper.
Heat up a frying pan until very hot then roast the scallops in a drizzle of sunflower oil. Cook on one side for two minutes or until golden brown and then finish by adding butter and salt, turning them over and cooking for another minute then remove the pan from the heat. If the butter starts to burn, add a drop of water or lemon juice and keep the pan moving off the heat.
«These mushrooms can be kept in the liquid, in an air tight container in the fridge for a couple weeks.»