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    Chicory and goats’ cheese gratin

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    Chicory and goats’ cheese gratin

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes

    Serves: 2, or 4 as a side

    Ingredients

    4 white chicory heads
    150g soft mild goats' cheese
    200ml crème fraîche
    1 tbsp plain flour
    6-8 thyme sprigs, leaves picked and chopped
    2 garlic cloves, crushed
    20g grated gruyère

    Method

    1. Bring a large saucepan of salted water to the boil. Add the chicory and cover with a circle of baking parchment. Cook for 20 minutes, until easily pierced with the tip of a knife, then drain thoroughly and leave until cool enough to handle.

    2. Preheat the oven to 180°C, gas mark 4. Beat together the goats’ cheese, crème fraîche, flour, thyme and garlic until smooth; season.

    3. Halve the chicory heads lengthways and squeeze gently to remove as much of the water as possible. Add to the cheese mixture and lightly toss together. Arrange in a gratin dish and sprinkle with the grated gruyère. Bake for 25 minutes, until bubbling and golden. LH 

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    This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue

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