Caramelised chicory with orange and thyme recipe

Name: Caramelised chicory with orange and thyme
Yield: Serves 4
Ingredients: knob of butter, plus extra for greasing; 2 x 270g packs chicory; 8 garlic cloves, peeled; few sprigs fresh thyme; 1 orange, zested and juiced; 1 tbsp clear honey; 1 tbsp cider or sherry vinegar

This caramelised chicory packs a flavour punch, roasted with a good hit of garlic and a sweet orange, honey and thyme sauce. Also known as endive, chicory has crisp, tightly packed leaves and a delicate, slightly bitter flavour that works a treat in this side dish.

See method

Serves 4
10 mins to prepare and 1 hr to cook
78 calories / serving

Dairy-free
Gluten-free
Vegetarian

Shop your ingredients

Tesco British Unsalted Butter 250G
Aldi Price Match
knob of butter, plus extra for greasing
£1.85
£7.40/kg
Tesco Finest British Chicory
2 x 270g packs chicory
£2.25
£2.25/each
Tesco Garlic 4 Pack
Aldi Price Match
8 garlic cloves, peeled
£0.87
£0.22/each
Tesco Fresh Cut Thyme 20G
Aldi Price Match
few sprigs fresh thyme
£0.50
£25.00/kg
Tesco Oranges Each
1 orange, zested and juiced
£0.35
£0.35/each
Tesco Squeezy Clear Honey 340G
1 tbsp clear honey
£1.19
£3.50/kg
Tesco Cider Vinegar 350Ml
1 tbsp cider or sherry vinegar
£1.55
£4.43/litre

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a roasting tin, halve the chicory, or leave whole if small, and arrange side by side in the dish. Tuck the garlic among the chicory, season with black pepper and top with the thyme sprigs.
Mix 1 tbsp orange juice with the honey and vinegar, then drizzle over the chicory. Dot with the butter then bake in the oven, uncovered, for 1 hour, turning the chicory 2 or 3 times, until tender when pierced with a knife. Add the orange zest for the last 10-15 minutes of cooking.