James Strawbridge’s Artichoke and Goat’s Cheese Frittata


This is fast food that’s good for you! A quick and filling dish that’s nutritious and tasty and you can put it together in under 20 minutes. If you’re not a fan of goat’s cheese, swap it out for another cheese of your choice.

Serves 2-4 



  1. Start by roughly chopping your Jerusalem Artichokes and then parboiling in salted water for 5-10 mins. 
  2. Next, roughly chop your kale and broccoli and dice your herby butter.
  3. Remove the artichokes from the boiling water and sauté until golden in a pan with a drizzle of oil and the diced butter.
  4. Whilst the artichokes are cooking, blanche the greens for 2-3 mins. 
  5. Beat the eggs and add in the chopped herbs. Build your frittata by mixing all the ingredients together in the pan. Top with generous slices of goat’s cheese. 
  6. Cook on the stove for a further 3-4 mins and then finish under a hot grill until the cheese is bubbling and the egg has a set texture. Garnish with a pinch of chopped herbs and cracked black pepper. 

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The Green Grass and High Tides Podcast

In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.

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