A bitter, pale green, torpedo-shaped leaf that adds distinction to salads, particularly when paired with blue cheese. You can also braise it and serve it with meat: it’s a great partner for pork, goes well with chicken and can be stir-fried. Preparation is easy – just tear off the leaves and chop or use whole. Buy when the tips are yellow for the best flavour. In season from November to March.
Recipes with chicory
Spiced monkfish with chicory and orange butter sauce
Stilton, walnut and chicory salad