creamed chicory

very exciting news - we have been given a small grant from the council to start growing veg in our communal garden. kind of like a mini-allotment. the idea is not only to grow things to eat but also to bring neighbours together. which is nice, especially when you live on an inner city estate.

now, i haven't got the faintest idea of how to do this - grow stuff, i mean - but if i am not eating my own stuffed courgette flower next summer, i'll be damned.

in the meantime, eat some cream - i bet you've forgotten just how good it is.

for two

2 head of chicory, cut in half lengthways
a knob of butter
1/2 lemon, juice
150ml double cream (or more!)
salt and pepper

melt the butter in a frying pan and, when it's finished foaming and hot, put the chicory in cut side down and fry until it's beginning to soften and caramelise. it will take a few minutes. season, then pour over the lemon juice. let it bubble for a minute. pour in the double cream and let it bubble for another 5 minutes or so. you want the chicory to be soft so carry on cooking (and maybe add a bit more cream) if it's still hard.


  1. James' mum is an allotment expert. Pick her brains at his 40th and you'll be growing more than you ever thought next summer...


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