Preheat your oven to 180°C (fan)/200°C/gas mark 6.

Lightly grease two roasting tins with oil and set aside.

Scrub your Jerusalem artichokes to remove any mud and slice as thinly as possible using a mandolin if you have one or a sharp knife. If you prefer you can peel them too but this isn’t essential.

Place in a mixing bowl with a sliced onion, 2 cloves of crushed garlic, your chopped fresh thyme, a bay leaf and a teaspoon of ground coriander.

Mix well - you may find it easier to use your hands for this then transfer to your roasting tins, spreading out in a thin layer.

In a jug mix together 250ml oat milk, 200ml oat cream, 2 tablespoons of nutritional yeast and 2 tablespoons of olive oil. Whisk to combine then season with salt and pepper.

Pour the oat milk mixture over the Jerusalem artichokes.

Cover both dishes with foil and bake in the oven for 20 minutes.

Remove the foil and return to the oven for a further 25-30 minutes until the top is turning crispy, the Jerusalem artichokes are soft and the sauce has thickened.