These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Featured Recipes

I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.

Shortbread Cookies

The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.

Shrimp and feta with orzo

This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.

Devilled Deep Fried Eggs

This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.

Squash Soup with Wild Mushrooms

Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.

Apple pie with cheddar crust

The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).

Pork with White Beans and Bitter Greens

When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.

July 25, 2018

Mashed Sunchokes

July 25, 2018/ Lucy Waverman

Sunchokes or Jerusalem artichokes taste like artichokes but are no relation. Instead of peeling them, scrape them with a small knife. Don’t worry if any skin is left on – it is edible.

Servings: 4

Ingredients

1 lb (500 g) sunchokes, scrubbed
2 tbsp olive oil
Salt and freshly ground pepper
2 tbsp melted butter

Method

Preheat oven to 425 F.

Scrape sunchokes with a knife. Cut a strip of skin off the top. Toss sunchokes with oil. Season with salt and pepper. Roast cut side up for 30 minutes or until soft and crispy. Remove from oven, toss with butter and mash a little with a fork. Add more salt if needed.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Mashed Sunchokes

Ingredients

Method