Chicory recipes
Discover the best ways to eat chicory with our seasonal recipes. This winter vegetable, with its beautiful two-tone red/yellow and white leaves, is usually available from January to March.
- Try it raw: Crisp chicory leaves, with their bitter notes, work wonderfully in winter salads and starters, like Rosie Mackean’s brown shrimp, chicory and blood orange salad.
- Cooking chicory mellows out its bitterness and brings out hints of sweetness. Its delicious baked with ham, caramelised in this chicken orzo one-pot or charred for these sophisticated vegetarian crostini canapes.
- Simple dinners and lunches: Chicory’s crisp texture and pronounced flavour make it a hero in winter dishes such as this spelt and mushroom one pot or Vietnamese-style beef salad.
Like chicory? You’ll love radicchio leaves.
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