600g/1lb5oz Jerusalem artichokes, peeled and sliced
2 Jerusalem artichokes, thinly sliced
2 garlic cloves, sliced
4 garlic cloves, peeled
½ lemon, juice only
2 fresh thyme sprigs, leaves separated
handful wild garlic
1 bay leaf
chickpea flour, for dusting
4 tbsp olive oil
1 tbsp olive oil
1 tbsp light olive oil
salt
200ml/7fl oz vegetable stock
splash of milk
3 Dover sole fillets, rolled up
1 whole black pudding, cut into rounds