This Month's Recipe...

January – Braised Chicory with Butter and Lemon Juice

From page 132 of The New Enlglish Table.

A favourite way to eat chicory, and very good with roast lamb or chicken. It is also a very beautiful dish. The chicory, cut in half and cooked flat-side down in butter, will be tinged with brown on the edges like a botanical drawing. This style of cooking also releases the sugar in the chicory. A good vegetable dish to eat with the grilled cheap cuts of beef on pages 47-55 of The New English Table.

Serves 4

55g unsalted butter
4 chicory heads, halved lengthways
a few thyme leaves
juice of 1 lemon
sea salt and freshly ground black pepper

Melt the butter in a wide pan over a medium heat. Lay the chicory, cut-side down, in the pan, season with salt and pepper and add the thyme leaves.

Cook for a few minutes then add the lemon juice and cover the pan.

Continue cooking over a low heat for about 20 minutes. Keep an eye on the chicory; they should brown underneath but not burn.

Turn them carefully in the pan and cook for a further 5 minutes, until soft. Serve warm.

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monthly recipe

Braised Chicory with Butter and Lemon Juice

A favourite way to eat chicory, and very good with roast lamb or chicken. It is also a very beautiful dish. The chicory, cut in half and cooked flat-side down in butter, will be tinged with brown on the edges like a botanical drawing.

read more >>