Sole, black pudding and Jerusalem artichoke purée recipe
 This fish dish comprises of a number of flavourful elements but is quick and easy to make so ideal for a mid-week dinner. 4 tbsp olive oil600g/1lb5oz Jerusalem artichokes, peeled and sliced2 garlic cloves, sliced2 fresh thyme sprigs, leaves separated200ml/7fl oz vegetable stocksplash of milk1 bay leaf 1 tbsp olive oil 4 tbsp olive oil 600g/1lb5oz Jerusalem artichokes, peeled and sliced 2 garlic cloves, sliced 2 fresh thyme sprigs, leaves separated 200ml/7fl oz vegetable stock splash of milk 1 bay leaf 1 tbsp olive oil handful wild garlic1 tbsp light olive oil4 garlic cloves, peeledsalt handful wild garlic 1 tbsp light olive oil 4 garlic cloves, peeled salt 1 whole black pudding, cut into rounds3 Dover sole fillets, rolled up½ lemon, juice only2 Jerusalem artichokes, thinly slicedchickpea flour, for dusting 1 whole black pudding, cut into rounds 3 Dover sole fillets, rolled up ½ lemon, juice only 2 Jerusalem artichokes, thinly sliced chickpea flour, for dusting Method For the purée, heat the oil in a large frying pan and fry the artichokes for 5 minutes. Add the garlic and thyme leaves. Cover with the stock and add the milk and bay leaf. Simmer for 10 minutes, or until the artichokes are soft. Remove the bay leaf and transfer the mixture carefully to a blender or food processor. Blitz and pass the mixture through a fine sieve. Place the purée in a bowl and stir in the olive oil.For the dressing, blanch the wild garlic in a saucepan of boiling water and refresh in cold water. Transfer to a blender or food processor with the oil and garlic and blitz until smooth. Season with salt and set aside. For the sole and black pudding, preheat the oven to 180C/160C Fan/Gas 4. Pan-fry the black pudding and sole fillets for 5–10 minutes, or until cooked through. Place on a baking sheet and cook in the oven for 2 minutes. Remove from the oven and squeeze the lemon juice over the fish and black pudding. Preheat a deep-fat fryer to 180 C (Caution: hot oil can be dangerous, do not leave unattended). Dust the artichokes in the cornflour and deep fry for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Serve the sole fillets and black pudding on warmed plates, with the dressing drizzled over the top and the purée on the side. Garnish with the artichokes and serve immediately. For the purée, heat the oil in a large frying pan and fry the artichokes for 5 minutes. Add the garlic and thyme leaves. Cover with the stock and add the milk and bay leaf. For the purée, heat the oil in a large frying pan and fry the artichokes for 5 minutes. Add the garlic and thyme leaves. Cover with the stock and add the milk and bay leaf. Simmer for 10 minutes, or until the artichokes are soft. Remove the bay leaf and transfer the mixture carefully to a blender or food processor. Blitz and pass the mixture through a fine sieve. Place the purée in a bowl and stir in the olive oil. Simmer for 10 minutes, or until the artichokes are soft. Remove the bay leaf and transfer the mixture carefully to a blender or food processor. Blitz and pass the mixture through a fine sieve. Place the purée in a bowl and stir in the olive oil. For the dressing, blanch the wild garlic in a saucepan of boiling water and refresh in cold water. Transfer to a blender or food processor with the oil and garlic and blitz until smooth. Season with salt and set aside. For the dressing, blanch the wild garlic in a saucepan of boiling water and refresh in cold water. Transfer to a blender or food processor with the oil and garlic and blitz until smooth. Season with salt and set aside. For the sole and black pudding, preheat the oven to 180C/160C Fan/Gas 4. Pan-fry the black pudding and sole fillets for 5–10 minutes, or until cooked through. Place on a baking sheet and cook in the oven for 2 minutes. Remove from the oven and squeeze the lemon juice over the fish and black pudding. For the sole and black pudding, preheat the oven to 180C/160C Fan/Gas 4. Pan-fry the black pudding and sole fillets for 5–10 minutes, or until cooked through. Place on a baking sheet and cook in the oven for 2 minutes. Remove from the oven and squeeze the lemon juice over the fish and black pudding. Preheat a deep-fat fryer to 180 C (Caution: hot oil can be dangerous, do not leave unattended). Dust the artichokes in the cornflour and deep fry for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Preheat a deep-fat fryer to 180 C (Caution: hot oil can be dangerous, do not leave unattended). Dust the artichokes in the cornflour and deep fry for 2 minutes. Remove with a slotted spoon and drain on kitchen paper. Serve the sole fillets and black pudding on warmed plates, with the dressing drizzled over the top and the purée on the side. Garnish with the artichokes and serve immediately. Serve the sole fillets and black pudding on warmed plates, with the dressing drizzled over the top and the purée on the side. Garnish with the artichokes and serve immediately.