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.

CREAMED CHICORY
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.