Roasted Jerusalem artichokes with sweetcorn and chanterelles

  By Niklas Ekstedt From Saturday Kitchen Ingredients 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways 1 tbsp vegetable oil 1 corn on the cob, kernels removed 4 tbsp butter 300g/10½oz golden chanterelle mushrooms, cleaned and rinsed 3 …