4 whole chicory, cut in half lengthways
15g butter
2 sprigs rosemary
20g demerara sugar
2g salt
12 turns freshly milled black pepper
Heat a pan over medium-high heat.
Sprinkle a little of the demerara sugar evenly over the base of the pan.
Add the chicory cut-side down and season with salt, pepper and rosemary, sprinkling a little more sugar over the top.
Cook over medium heat until the chicory begins to caramelise around the edges, approximately 2–3 minutes.
Add the butter, cover with a lid and transfer to a hot oven (210°C) for 2–3 minutes, allowing the chicory to steam and soften.
Remove from the oven and leave to rest with the lid on for 5 minutes.
Remove the lid, return the pan to high heat, and baste the chicory in the caramelised butter and sugars until glossy and evenly coloured.
Serve immediately, spooning over the pan juices.
4 whole chicory, cut in half lengthways
15g butter
2 sprigs rosemary
20g demerara sugar
2g salt
12 turns freshly milled black pepper
Heat a pan over medium-high heat.
Sprinkle a little of the demerara sugar evenly over the base of the pan.
Add the chicory cut-side down and season with salt, pepper and rosemary, sprinkling a little more sugar over the top.
Cook over medium heat until the chicory begins to caramelise around the edges, approximately 2–3 minutes.
Add the butter, cover with a lid and transfer to a hot oven (210°C) for 2–3 minutes, allowing the chicory to steam and soften.
Remove from the oven and leave to rest with the lid on for 5 minutes.
Remove the lid, return the pan to high heat, and baste the chicory in the caramelised butter and sugars until glossy and evenly coloured.
Serve immediately, spooning over the pan juices.
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