Baked chicory with ham

Baked chicory with ham

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”

Baked chicory with ham

Why not serve this chicory dish alongside your Easter lunch?

  • Serves icon Serves 6
  • Time icon Hands-on time 20 min, plus cooling. Oven time 35 min

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?

Nutrition: Per serving

Calories
271kcals
Fat
21g (12g saturated)
Protein
11g
Carbohydrates
6.2g (2.6g sugars)
Fibre
8.2g
Salt
0.7g

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
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Method

  1. 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.
  2. 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.

Nutrition

Calories
271kcals
Fat
21g (12g saturated)
Protein
11g
Carbohydrates
6.2g (2.6g sugars)
Fibre
8.2g
Salt
0.7g

delicious. tips

  1. Complete step 1 up to 3 days ahead and keep the chicory covered in the fridge before finishing the recipe.

Buy ingredients online

Recipe By

Louise Pickford

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