August: Jerusalem artichokes roasted in duck fat

Serves 4 Prep time 10 mins, cook 45 mins See out the last days of winter with fragrant mandarins, tender silverbeet, earthy root vegetables and feisty horseradish, writes Emma Knowles.

Preheat oven to 200C. Place duck fat in a roasting pan large enough to hold Jerusalem artichokes snugly in a single layer, and heat in oven until fat melts and is hot (4-5 minutes). Carefully add Jerusalem artichokes to pan, toss to coat in fat, season to taste and roast for 20 minutes. Add remaining ingredients, stir to coat and roast until Jerusalem artichokes are dark golden and tender (15-20 minutes). Serve hot.