4 Jerusalem artichokes, scrubbed and cut into chunks
6 baby beetroots, trimmed and scrubbed
1 dried red chilli
4 large kale leaves, finely shredded
1 Comice or Williams pear, peeled, cored and halved
50g/1½oz baby spinach leaves
4 fresh thyme sprigs
100²µ/3½´Ç³ú spelt
1 bay leaf
salt and freshly ground black pepper
100²µ/3½´Ç³ú caster sugar
1 cinnamon stick
100²µ/3½´Ç³ú hazelnuts, roasted and skinned
1 tbsp runny honey
1 tbsp white miso paste
2 tbsp olive oil
50ml/2fl oz olive oil
50²µ/1¾´Ç³ú raisins
1 tbsp sherry vinegar
1 star anise
500ml/18fl oz vegetable stock
125²µ/4½´Ç³ú Roquefort cheese, cut into small pieces
200ml/7fl oz red wine