• 8 ozs (225) g) shortcrust pastry
• 1 lb (450 g) jerusalem artichokes
• 1 oz (28 g) butter
• 1 oz (28 g flour)
• ½ pint (285 ml) milk
• 1 small bunch white seedless grapes
• 10 dates
• Salt and pepper
• Pinch of mace
• 1 hard-boiled egg

Method:

1. Peel and boil the artichokes in salted water for 10 minutes until they are almost cooked. Drain.
2. Heat the butter in a large sucepan, stir in the flour and add the milk, stirring all the time until it is smooth.
3. Let the sauce simmer gently for a few minutes and make certain it is not too thick.
4. Add the jerusalem artichokes, grapes, dates (stoned and halved) salt and pepper and pinch of mace to the sauce, stir  and pour into a deep pie dish.
5. Slice the egg over the top.
6. Roll out the pastry to the required size and cover the top, pressing down at the edges. Brush lightly with milk.
7. Bake on the middle shelf of a pre-heated oven at Gas Mark 5  (375°F/190°C) for 30 minutes or until a golden colour all over.

Serves 4.