Serves 4
4 large heads of chicory (French or Belgian endive (Witloof chicory)
1 1/4 cup (1/2 pint) 300 ml vegetable stock
grated rind and juice of 1 orange
salt and pepper, to taste
grated nutmeg, to taste
25 g (1 oz) hazelnuts (filberts), coarsely chopped
1. Cut the chicory in half lengthways and place in a saucepan.
2. Pour over the stock, orange rind and juice, seasonings and nuts.
3. Bring to the boil, cover, lower the heat and simmer for 5 - 10 minutes, until the chicory is tender but still crisp.
4. Drain the chicory, reserving the cooking liquid, place in a serving dish and keep warm.
5. Reduce the cooking liquid over a high heat to about 150 ml (1/4 pint) and pour over the chicory.
Serve hot.
