For the perfect spring dish, try Rosemary Shrager’s braised endive recipe
INGREDIENTS
- 2 endives (chicory)
- 75g butter, melted
- Salt and pepper
- A good drizzle of honey
- Juice of 1/2 a lemon
METHOD
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.
