Jerusalem artichoke orzotto with parsley and peanut pesto

For the pesto, add the parsley and garlic to a blender and blitz to roughly chop. Add the remaining ingredients and blend until smooth – if you would like it chunkier, simply pulse a few times until you reach the desired texture. Store in a jar and refrigerate until required

Preheat the oven to 140°C/gas mark 1

Place the Jerusalem artichokes on a baking sheet and sprinkle with coarse salt. Bake for approximately 1 hour, until the artichokes are tender and soft

Remove from the oven and allow to cool a little. Cut the artichokes in half, scoop out the pulp and place the skins to one side for deep-frying. Chop the pulp coarsely and set aside

Bring the stock to a boil in a medium saucepan. In a separate medium saucepan, heat the olive oil, add the onions and garlic and cook without colour until translucent for approximately 4 minutes. Then, add the pearl barley and cook for a further 3 minutes

Add the white wine, bring to the boil and cook until the wine has evaporated. Add 1/3 of the stock, stirring continuously, and allow to simmer gently until the stock has almost been fully absorbed by the barley

Once the orzotto is nearly dry, repeat the process twice more with the remaining stock. Bring to a low simmer and cook until the barley is tender with just a little bite, approximately 40–50 minutes. Once cooked, raise the temperature and cook quickly to evaporate any remaining liquid

Preheat a deep-fryer or deep saucepan of vegetable oil to 180°C. Deep-fry the reserved Jerusalem artichoke skins in the hot oil for 1–2 minutes until crisp. Drain, season and keep warm until required

To finish the orzotto, return to the heat, add the Jerusalem artichoke pulp and mix well. Bring to the boil and mix in the mascarpone and butter. Finally, stir in the Parmesan

Season and check the consistency – if it is too stiff, add a little more stock; if too sloppy, cook for a little while longer. Divide into bowls and crumble a little of the goat's cheese on top. Spoon on some of the pesto, stud with the crispy skins and garnish with land cress before serving