Serves 6

This is a surprisingly good combination. Both Jerusalem artichokes and scallops are gently sweet, with flavours that balance. The artichokes can be prepared beforehand and simply heated up when you are almost ready to eat, while the scallops need to be cooked just moments before eating.

300g/10oz small, ripe tomatoes
Sea salt and freshly ground black pepper
A splash of extra-virgin olive oil
1kg/2lb firm, unblemished artichokes
3 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1 small bunch of marjoram, leaves only
1 tsp olive oil
18 very fresh plump scallops, muscle removed but roe still attached
A generous squeeze of lemon juice

Preheat the oven to 200C/400F/Gas6. Place the tomatoes in a roasting tray and season with salt and pepper. Drizzle over a little olive oil and place on the middle shelf of the oven. Cook until soft and slightly caramelised. Remove and set aside.

Scrub the artichokes thoroughly but don't peel. Place in a saucepan and cover with cold water. Add a generous pinch of salt and place over a medium heat. Cook for 20 minutes or until soft when pierced with a fork. Drain and return to the pan. Add the olive oil and butter, a good grinding of black pepper and a little salt. Mash thoroughly with a fork. Stir in the cooked tomatoes and marjoram and set aside while you cook the scallops.

Place a non-stick frying pan over a high heat. Once hot, add the olive oil. Season the scallops and add to the pan. Cook for a minute on both sides then finish with a squeeze of lemon juice.

Divide the mash between six warm plates and lay the scallops alongside. Serve while the scallops are piping-hot.