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Chicory Bake

Name: Chicory Bake
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 4 heads of chicory, trimmed; sea salt; ground black pepper; 1 tsp raw cane sugar; 1 tsp freshly squeezed organic lemon juice; 25g butter; 4 slices gruyere cheese OR; 4 slices emmental cheese; 4 tomatoes

Wheat, gluten and egg free

Posted by: rhona
On: 30/07/2009

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Main Courses
Side dishes
Starters

You will need

Ingredient	Add
4 heads of chicory, trimmed	Awaiting stock	More products
sea salt		More products
ground black pepper		More products
1 tsp raw cane sugar		More products
1 tsp freshly squeezed organic lemon juice		More products
25g butter	Available only in our Edinburgh shops	More products
4 slices gruyere cheese OR
4 slices emmental cheese	Awaiting stock	More products
4 tomatoes	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Place the chicory in a large saucepan.
Cover with boiling water and add a pinch of salt, the sugar, lemon juice and a knob of butter. Simmer for 30 mins.
Preheat the oven to 220 deg cel, gas mark 7 and grease a shallow oven proof dish.
Drain the chicory and allow to cool slightly until cool enough to handle.
Wrap each head of chicory with a slice of cheese then place seam down in the greased dish.
Surround with the halved tomatoes, season and dot with butter.
Bake uncovered for 20 mins until golden brown.
Serve immediately with any salad of your choice, brown rice or quinoa.
Season with salt and pepper to taste.