Braising softens chicory’s texture, turning it supple and sweet. This makes a delicious side dish for roast chicken, pork or game – or add some grains and crumbled goat’s cheese for a simple vegetarian main from Lucas Hollweg.
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Carefully trim a couple of millimetres from the root end of the chicory (not too much – you want the layers to stay together), then cut each bulb in ½ lengthways. Heat the butter and oil in a large saucepan or sauté pan. Add the chicory halves, cut-side down, in a single layer. Season, scatter over the coriander seeds and cook for about š minutes until the underside is starting to caramelise.
Gently turn the chicory over and add the thyme, bay leaves, orange juice, honey and vinegar. Bring to a simmer, cover with a lid or a piece of foil, and cook for 15-20 minutes until the chicory is tender to the core and the juices are syrupy. Scatter with the orange zest to serve.