Chantelle Nicholson's Caramelised Jerusalem artichoke soup with prune and walnut pesto

1. Preheat the oven to 180˚C, gas mark 4. Put the artichokes in a roasting tin with the oil and season; roast for 40-45 minutes until crisp and deep golden. Move them around every 10 minutes or so, to ensure they colour evenly.

2. Meanwhile, add ¾ of the thyme to the stock, bring to a gentle simmer and cook for 15 minutes. Strain and set aside. Put the walnut pieces on a baking tray and toast in the oven for 8-10 minutes until golden. Pick the leaves from the remaining thyme stalks and put in a bowl with the prunes, mixed spice and walnuts. Add the oil, season with salt and mix well to create a chunky pesto. If you’d like it smoother, pulse together using a stick blender or mini food processor.

3. When the artichokes are cooked, add the stock to the tin and scrape the bottom well. Transfer to a blender, add the coconut cream and whizz until smooth. Pass through a fine sieve into the pan then warm through; season. Serve topped with the pesto, plus a little extra olive oil and mixed spice, if liked.