Salads & Vegetables... with Cornish Sea Salt
Braised Chicory with Butter & Lemon Juice
Chosen from The New English Table by Rose Prince, she writes that this is “a favourite way to eat chicory and very good with roast lamb or chicken. It is also a very beautiful dish. The chicory, cut in half and cooked flat-side down in the butter, will be tinged with brown on the edges like a botanical drawing. This style of cooking also releases the sugar in the chicory.”
Serves 4
55g (2oz) unsalted butter
4 chicory heads, halved lengthways
A few thyme leaves
Juice of 1 lemon
Sea salt and freshly ground black pepper
Melt the butter in a wide pan over a medium heat. Lay the chicory, cut-side down, in the pan, season with salt and pepper and add the thyme leaves. Cook for a few minutes, then add the lemon juice and cover the pan. Continue cooking over a low heat for about 20 minutes. Keep an eye on the chicory; they should brown underneath but not burn. Turn them carefully in the pan and cook for a further 5 minutes, until soft. Serve warm.
FoodLovers Price £16 (RRP £25)
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