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
For the wild garlic dressing
handful wild garlic
1 tbsp light olive oil
4 garlic cloves, peeled
For the sole and black pudding
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
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.