Ladle into bowls and serve topped with the jerusalem artichoke and mushroom migas, a drizzle of extra-virgin olive oil and some freshly cracked black pepper.

Source: https://www.theguardian.com/food/2023/feb/11/roast-garlic-almond-soup-recipe-jerusalem-artichoke-mushroom-migas-jose-pizarro

Ladle over the soup and mussels, adding a generous squeeze of lime juice and, if you wish, a few extra coriander and mint leaves.

Source: https://www.theguardian.com/food/2023/sep/24/nigel-slaters-10-best-recipes-over-the-past-30-years-at-the-observer