Braised chicory with orange, thyme & honey
Braised chicory with orange, thyme & honey
35 minutes
Prep Time10 minutes
Cook Time25 minutes
Serves4
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Method
1
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 5 minutes until the underside is starting to caramelise.
2
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.
