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| You either Love or Hate Chicory. As a child my mother used to lightly boil it and serve it to us with lemon and olive oil - I remember pushing it around my plate with contempt. However, I now love this crunchy, slightly bitter little leaf. It can be served cold cut up into salads, or warm as a light lunch or side dish as with this recipe, courtesy of Sophie Grigson. |
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| Serves:
4
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| Preparation Time:
10 minutes |
| Cooking Time:
1 hour |
| Ingredients: |
25g/1oz butter
4 heads chicory, trimmed and halved lengthways
2 tsp clear honey
½ large orange, juice only
salt and freshly ground black pepper |
| Method : |
1. Preheat the oven to 180C/350F/Gas 4.
2. Rub half the butter thickly over the bottom of an ovenproof dish, then pack the chicory halves, in a single layer, into the dish. Drizzle over the honey and orange juice and season with salt and freshly ground black pepper. Dot with the remaining butter.
3. Transfer to the oven and roast, uncovered, for about an hour, turning and basting the chicory every 15 minutes. Keep a close eye on proceedings towards the end of the cooking time and take the dish out of the oven when the juices have reduced to a few spoonfuls of thick syrup and the chicory is looking suitably caramelised. Serve warm. |
| Tip : |
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When buying Chicory, look for firm, crisp leaves with yellow tips and avoid those with green tips, as they will be more bitter. |
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Eating Out In Essex