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    Braised Chicory with Orange and Juniper

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    Braised Chicory with Orange and Juniper

    Cooked chicory is sweet and mellow, with only a hint of its characteristic bitterness. Take the time to brown the cut sides of the vegetable thoroughly; the resulting hint of caramel works brilliantly with the venison steaks.

    • Preparation time: 5 minutes
    • Cooking time: 40 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4 as a side dish


    • 50g butter, cubed
    • 1 tbsp olive oil
    • 4 chicory heads, split lengthways through the root
    • 2 oranges, juice, plus grated zest of 1
    • 10 juniper berries, crushed
    • 1 thyme sprig


    1. Preheat the oven to 180°C/gas 4. In a wide, heavy-based, ovenproof frying pan, melt 25g butter with the olive oil over a medium-high heat. Colour the chicory all over for about 5 minutes, until nicely golden brown; you may need to do it in two batches.
    2. Add the orange juice and zest, juniper berries, thyme and 100ml water, and bring to the boil. Put in the oven and bake, uncovered, for 30–35 minutes, until tender.
    3. When cooked, use a slotted spoon to remove the chicory to a warm serving dish and set aside. Boil the liquid down for 1 minute, until syrupy. Whisk in the remaining butter to enrich the sauce and season to taste. Pour the sauce over the chicory before serving.

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