Chicory Also known as endive, chicory has crisp, tightly packed leaves and a delicate, slightly bitter flavour. A forced crop, grown in darkness, chicory has white leaves with pale yellow or red tips. Its distinctive boat-shaped leaves make it perfect for stuffing, or for using as a crudité. Add it to salads for a bitter crunch, or try grilling, then layering the leaves with garlic, cream, Parmesan, thyme and walnuts. Bake for a warming gratin.
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C A R A M E L I S E D C H I CO RY WITH ORANGE AND THYME Serves 4 (as a side dish) V Takes 1 hr Cost per serve 95p
GF
PAG E7
knob of butter, plus extra for greasing 2 x 270g packs chicory 8 garlic cloves, peeled a few sprigs thyme 1 orange, zested and juiced 1 tbsp clear honey 1 tbsp cider or sherry vinegar
1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease a roasting tin, halve the chicory, or leave whole if small, and arrange side by side in the dish.
12
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Tuck the garlic among the chicory, season with black pepper and top with the thyme sprigs. 2 Mix 1 tbsp orange juice with the honey and vinegar, then drizzle over the chicory. Dot with the butter then bake in the oven, uncovered, for 1 hour, turning the chicory 2 or 3 times, until tender when pierced with a knife. Add the orange zest for the last 10-15 minutes of cooking. Each serving contains Energy
Fat
Saturates
Sugars
Salt
324kJ 78kcal 4%
5g 7%
3g 14%
5g 5%
0g 0%
of the reference intake. See page 106. Carbohydrate 10g Protein 1g Fibre 5g