veg
serves 4
4 plump fresh heads of chicory
30g / 1oz butter
juice of 1/2 lemon
30ml / 2 tbsp chicken stock
a pinch of salt
90ml / 6 tbsp double cream
Cut the heads of chicory lengthways into strips 1cm /
1/2 inch wide, then cut each strip in half across the
middle to give you little ribbons of chicory about 5-6cm /
21/2-3 inches long.
Put them in a wide pan with the butter, lemon juice, just enough stock to
cover and salt. Bring to the boil and cook until the stock has almost
evaporated.
Stir in the cream and boil very gently, shaking the pan from time to time,
until the liquid thickens and clings to the chicory, bathing it in a light
sauce.
Serve very hot.