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Roast chicory bulbs with honey, cider and pecans
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Serves: 4 as a side
3 tbsp unsalted butter, plus extra for greasing
4 large chicory bulbs, halved lengthways
2 tsp honey
3 tbsp cider vinegar
4 thyme sprigs
30g pecans, roughly chopped
2 tsp lemon juice
1. Preheat the oven to 190˚C, gas mark 5. Butter a large roasting dish and add the chicory bulbs, cut sides up. Melt the butter and drizzle over the chicory with the honey and cider vinegar, letting it fall into the crevices; season. Turn the chicory over so the cut sides face downwards and roast for 30 minutes.
2. Turn the chicory over again, scatter with the thyme and pecans, then roast for 10 minutes. Discard the thyme and sprinkle with the lemon juice before serving.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.