4 Jerusalem artichokes, sliced lengthways on a mandolin, skin on
2 tbsp fresh chives, sliced into 2mm pieces, to garnish
Β½ lemon, juice only
1 large onion, chopped
1 onion, finely chopped
750ml/1ΒΌ pint chicken stock
50²µ/1ΒΎ΄Η³ϊ plain flour
salt and pepper
200g/7oz breadcrumbs
50²µ/1ΒΎ΄Η³ϊ dried apricots
50ml/2fl oz olive oil, plus extra to serve
2 tbsp vegetable oil
vegetable oil, for deep frying
200ml/7fl oz cream
1-2 free-range eggs
150ml/5Β½fl oz whipping cream
200g/7oz mixed game – such as pheasant, mallard and grouse
200g/7oz game livers
200g/7oz pork fat
200g/7oz pork throat or belly
10-12 Jerusalem artichokes, peeled and placed in acidulated water