Jerusalem artichoke dip

|Jerusalem artichoke dip with feta and chilli|jereusalem artichoke|600g Jerusalem artichokes1 garlic clove2 tsp lemon juice30g pecorino finely grated60ml extra virgin olive oil plus extra for drizzling70g feta crumbled½ tsp dried chilli flakes¼ x 25g pack flat leaf parsley leaves only|1. Peel the Jerusalem artichokes and wash under running water. (Dont worry if a small amount of peel remains in the crevices). Cut into small pieces transfer to a pan of salted water and bring to the boil. Simmer for 15-20 minutes until completely tender.2. Transfer the Jerusalem artichokes to a food processor with the garlic lemon juice and pecorino. Whizz to a paste then with the motor running gradually pour in the oil until combined and smooth. Season bearing in mind that you will be serving it with salty feta.3. Put the dip into a serving bowl and scatter over the feta chilli and parsley leaves. Drizzle over a little more olive oil and serve with bread to dip or as a side dish with grilled fish or meat.|10.00 minutes|4|Waitrose