Wondering what’s in season in February? Jerusalem artichokes and mussels are great to eat at this time of year.   Gastro magazine by Whiting & Hammond has the perfect recipe…

Roasted cod fillet with Jerusalem artichokes, mussels and chorizo
Serves 4

Preparation time: 45 minutes
Cooking time: 1 hour

Ingredients:

For the roast artichokes
400g Jerusalem artichokes, washed and peeled
10g butter
25ml vegetable oil
2 cloves garlic
1 sprig thyme
1 tsp lemon juice
10g dill, chopped

For the artichoke purée
200g Jerusalem artichokes, washed, peeled and diced (2cm)
75ml vegetable stock
75ml semi-skimmed milk

For the cod
2 tbsp vegetable oil
Salt and pepper
4 cod fillets

For the mussels and chorizo
2 tbsp vegetable oil
50g small diced chorizo
1 clove garlic, peeled and thinly sliced
1 small shallot
500g shell-on mussels, cleaned
100ml dry cooking wine
100ml double cream

Directions:
– Preheat the oven to 180°C
– Start by preparing the artichokes, halving the large ones and leaving the small ones whole. Place in a roasting tray and toss with the butter, oil, garlic and thyme. Roast for approximately 40 to 50 minutes, until tender inside and crisp outside. To finish, add the lemon juice and chopped dill, and toss
– While the artichokes are cooking, start the purée by adding all of the ingredients to a pan, and bringing to a gentle simmer. Once soft, blitz in a liquidiser until smooth
– Once the above is five minutes from being ready, start cooking the cod
– Lightly coat a non-stick frying pan with the vegetable oil over a medium to high heat. When the pan is hot, season the cod fillets with the salt and pepper and place skin-side down. Cook for two to three minutes until golden and crisp, then carefully turn over and cook the other side for another two to three minutes. Once the fish becomes opaque, it’s ready to serve
– When the cod has been flipped to cook on the other side, start the mussels
– In a pan, add the oil, chorizo, garlic and shallot. Cook on a medium heat until the shallot and garlic are cooked, then add the mussels and white wine. Cover with a lid and cook for approximately two to three minutes, until all of the mussels have opened (don’t serve any mussels that haven’t opened). Reduce the stock by half and add the cream, then bring to the boil and serve as a sauce.

Gastro magazine is available in any of the Whiting and Hammond pubs and restaurants located throughout Kent, Sussex and Surrey.