Recipe for Chicory with orange, honey and pepper
Serves 2 to 4
4 chicory heads
1 tbsp olive oil
1 tbsp honey
1 tsp fresh thyme leaves
Juice and zest of half an orange
Black pepper
Heat the oven to 180C/350F.
Trim the bottom from each chicory head and then slice it in half lengthways.
Mix the olive oil, honey, thyme, orange juice and zest together to make the dressing.
Place the chicory in an ovenproof dish and pour over the dressing. Toss the chicory in the dressing to coat evenly. Season with black pepper.
Cook for 30 minutes, until golden and starting to caramelise.
4 chicory heads
1 tbsp olive oil
1 tbsp honey
1 tsp fresh thyme leaves
Juice and zest of half an orange
Black pepper
Heat the oven to 180C/350F.
Trim the bottom from each chicory head and then slice it in half lengthways.
Mix the olive oil, honey, thyme, orange juice and zest together to make the dressing.
Place the chicory in an ovenproof dish and pour over the dressing. Toss the chicory in the dressing to coat evenly. Season with black pepper.
Cook for 30 minutes, until golden and starting to caramelise.