Nearly eight years ago, I began writing this food column with an exploration of Jerusalem artichokes, so I thought it fitting to write my last column on these wonderful tubers. They have a propensity to make people gassy. “Fartichokes” is, I think, what Dr Samuel Johnson, the man who wrote the first English dictionary, called them. Flatulence aside, which really should have no place in a food column, way back in March 2015 I wrote about turning those knobbly chokes into puree and chips and as a great alternative to roast potatoes.

Their season runs surprisingly longer than most vegetables. The first ones usually appear in September, the last ones in March. Jerusalem artichokes are not from Jerusalem and are not an artichoke. They originate in North America and are part of the sunflower family. To add insult to injury on this poor vegetable, there is a British soup called Palestine soup made with Jerusalem artichokes. It appears in recipe book from 1900 onwards but I suspect it was made much earlier in both Britain and Ireland, as they arrived on the shores of these islands during the 17th century. In 1629, English herbalist and botanist John Parkinson wrote that Jerusalem artichokes had become so widespread in London “that even the most vulgar begin to despise them”. Thankfully, all those vulgar London individuals have now been thoroughly gentrified and can all enjoy Jerusalem soup and crisps on Canary Wharf.

How to make free range pork chops on the bone and roasted Jerusalem artichokes

Wash and scrub a handful of Jerusalem artichokes and place in a suitable roasting dish. Dress with plenty of cold-pressed rapeseed oil, Achill Island Sea Salt and sprigs of fresh thyme. Place in a 180 degree oven and roast for 25 minutes, or until the tip of a knife passes easily through them. Dust two free range pork chops in a little seasoned flour and fry in oil until nicely caramelised on both sides. Place in the oven with a knob of butter on top until cooked through. Serve immediately.