Creamy Braised Chicory
6 whole chicory
300 ml crème fraiche
4 slices bread
Salt and freshly ground black pepper
Pre heat oven 200 C/400 F/Gas 6
Lay the chicory in an oven proof dish or tin. Finely grate the zest from the lemon and squeeze the juice.
Remove the crusts form the bread if crusty (you don’t need to if using sliced bread) and whiz in a food processor bowl until fine breadcrumbs. Tip the crumbs into a bowl and stir in the lemon zest.
Beat the crème fraiche in a small bowl with lemon juice and season with salt and pepper. Pour the cream mixture evenly over the chicory and sprinkle over the breadcrumbs.
Place the dish in the oven and bake for 25-30 minutes or until the chicory is tender and the crust is golden.
From archive of my Cheat’s Dinner Party column Stella Magazine 18th January 2009