A lettuce-like vegetable, chicory is a tasty vegetable. This version is braised in stock, seasoned and mixed with smoky bacon.
Costs: Cheap as chips
- 30g (1oz) butter
- 1tbsp sunflower oil
- 4 heads chicory, halved
- 8 rashers smoked streaky bacon
- 1 level tbsp flour
- 1 vegetable stock cube
- Salt and freshly ground black pepper
- Chopped fresh parsley, for garnish
- Set the oven to gas mark 6 or 200°C.
- Heat butter and oil in large frying pan. When hot, place chicory in pan, cut-side down. Cook for 3-5 mins over a medium heat until the cut surface has browned. Depending on pan size, it may be necessary to do this in 2 batches. Put chicory in ovenproof dish, cut-side up.
- Add bacon to the pan and cook over a medium heat for 3-5 mins, or until bacon has started to crisp, then remove bacon from pan and scatter it over the chicory.
- Return pan to the heat and add flour. Mix well, then gradually pour in 300ml (½ pint) boiling water, mixing well to give a smooth sauce. Add stock cube and season to taste.
- Pour sauce over chicory. Cover dish with a lid or foil and place in centre of oven. Cook for 20-30 mins, until the chicory is just tender. Remove from oven and serve immediately. (Not suitable for freezing).
Nutritional values are for maximum number of servings
Feature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.