Recipe of the week: Rosemary Shrager's braised endives

Recipe of the week: Rosemary Shrager's braised endives

12th April 2018

For the perfect spring dish, try Rosemary Shrager's braised endive recipe


  • 2 endives (chicory)
  • 75g butter, melted
  • Salt and pepper
  • A good drizzle of honey
  • Juice of 1/2 a lemon

braised endives


Preheat the oven to 170C.

Cut the endives lengthways, making sure that the root is still attached. Put it on its back, place into a gratin dish, and brush with plenty of melted butter, before seasoning well. Put into the oven covered with tinfoil and cook for approximately 40 minutes.

A lot of water comes out during cooking, so you need to drain them and put them into a dry gratin dish. Brush with a little more butter, a drizzle of honey and the lemon juice, then place back into the oven for a further 20 minutes uncovered, and serve.

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