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Jeremy Helme’s Poolhullock farm is just on the Welsh borders, by the village of Llandinabo. It’s a little family farm (Jeremy built the family home in the old barn), where Jeremy also grows our more weird and wonderful things (including fennel, squash and Jerusalem artichokes).
Scrub Jerusalem artichokes just before use, leaving the skins on or peel. Cut them into slices, and then drop them into boiling water and boil until tender. They also make great soup. Jerusalem artichokes are best kept unwashed in a cool dry place.