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    Roasted Chicory

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    Roasted Chicory

    This provides a bitter contrast to the honeyed gammon and sweet carrot purée.

    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 6


    • 6 heads chicory, cut in half lengthways
    • Juice of 1 lemon
    • 1 tbsp caster sugar
    • 50g unsalted butter
    • 1 tbsp olive oil


    1. Place the chicory in a large pan, cover with cold water, add lemon juice and sugar, bring to the boil and simmer for 10 minutes or until tender. Drain thoroughly. Cover with clingfilm and chill if preparing in advance.
    2. Heat the butter and olive oil in a sauté pan until golden brown. Add the chicory and fry over a medium heat for 2-3 minutes each side. Serve hot.

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