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    Gratin of Chicory with Roquefort and Figs

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    Gratin of Chicory with Roquefort and Figs

    No more complicated than tossing a salad, this recipe makes a great, quick starter. It’s delicious with Parma ham too – just put 6 slices on a baking sheet in the oven above the gratin and allow to crisp up for 3–4 minutes, then scatter over.

    • Preparation time: 10 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 18 minutes to 20 minutes 20 minutes

    Serves: 4


    • 500g red and white chicory heads
    • 4 tbsp extra virgin olive oil
    • 225g Roquefort, diced
    • 9 dried figs, stalks trimmed and thinly sliced


    1. Preheat the oven to 230°C/gas 8. Trim the bases of the chicory heads and discard any damaged outer leaves; separate out the remainder. Toss these in a bowl with the olive oil, then gently mix in the Roquefort and figs.
    2. Tip into a large roasting dish (about 35cm x 25cm) and roast for 8–10 minutes until the chicory is golden on top and the cheese is melted and gooey.

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    Drinks recommendation

    Chicory and blue cheese is a tough call for wine. Something gentle and easy-going is the best solution, such as a quince-flavoured Piedmontese white.


    Average user rating

    5 stars