Bring a large pot of water to the boil. Season with some salt.
Clean your Brussel Sprouts, trim the ends.
Blanch them for about one minute.
Refresh in ice water.
Place your almonds on a tray and lightly blow touch until they are crispy.
Place your Brussel sprouts on a frying pan with a little bit of olive oil and sautee.
Add your chilli, almonds and serve. Season with a bit of cracked black pepper and sea salt.
Wash your Jerusalem Artichoke and dry.
Place in a tray on top of a layer of salt and bake for about and hour and a half until very soft.
Shallow fry in sunflower oil until light and crispy, being carefully not to burn them as they cook quite quickly.
Place somewhere warm until needed.
Buy some good quality anchovies, roughly chop with some garlic and mix through some mayonnaise.
Add finely chopped chives and parsley.
Serve in a dipping bowl with a little bit of anchovy mayonnaise.