Baked chicory with ham
- Published: 23 Feb 24
- Updated: 25 Mar 24
Slightly bitter white chicory, grown in the dark as a ‘forced’ salad vegetable, is at its peak in early spring. Here, it’s wrapped in ham and cooked under a cosy blanket of cream, gruyère and parmesan. It makes a great side for roasts or can star in a veg-led dinner”
Why not serve this chicory dish alongside your Easter lunch?
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Serves 6
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Hands-on time 20 min, plus cooling. Oven time 35 min
Ingredients
- 50g unsalted butter
- 12 small heads white chicory (or 6 large ones halved, or a mixture)
- Juice ½ lemon
- 6 slices good quality ham
- 200ml single cream
- Pinch freshly grated nutmeg
- 75g gruyère, coarsely grated
- 25g parmesan, coarsely grated
- 25g dried breadcrumbs
Method
- Heat the oven to 170°C fan/gas 5. Melt the butter in a casserole, add the chicory and cook over a medium heat for 5-6 minutes until lightly browned on all sides. Add a splash of water, the lemon juice and a pinch of salt and pepper, then cover with a lid or foil. Bake for 15 minutes or until the chicory is tender. Leave until cool enough to handle.
- Cut each slice of ham in half lengthways, then wrap each chicory in a piece. Return them to the casserole. Combine the cream, nutmeg and gruyère, then pour over the chicory. Scatter over the parmesan and breadcrumbs, then bake for 15-20 minutes until bubbling and golden.
- Recipe from March 2024 Issue
Nutrition
- Calories
- 271kcals
- Fat
- 21g (12g saturated)
- Protein
- 11g
- Carbohydrates
- 6.2g (2.6g sugars)
- Fibre
- 8.2g
- Salt
- 0.7g
delicious. tips
Complete step 1 up to 3 days ahead and keep the chicory covered in the fridge before finishing the recipe.
Buy ingredients online
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