A recent discovery. Incredibly delicious. Savoury, sweet, with a slightly bitter edge
- 2 heads endive/chicory
- 1 tbsp butter
- 100 ml chicken stock
- Balsamic vinegar
- Split the endive lengthways in half
- In a pan big enough to hold them in a single layer, melt the butter over a medium heat
- Fry the endives flat-side down until light brown
- Turn them over, add the chicken stock and a splash of balsamic, and season
- Bring to a boil, then cover, turn the heat down and simmer for 15 mins
- Take the lid off, turn them over and turn the heat up for a final 5 mins
A perfect accompaniment to grilled meat or halloumi
Sophie cooks 