Braised chicory with chestnuts and bacon

Serves four as a side dish

• 8 small heads chicory
• 2 tbsp olive oil
• 0 black pepper
• 200g chicken stock
• 5g thyme stalks
• 60g plain flour
• 20g light brown soft sugar
• 1 lemon
• 40g unsalted butter
• 100g
• 120g smoked bacon slices

Step 1
If you can, cook this in a long, narrow, ovenproof dish, so the chicory sits snugly in a line.

Step 2
Heat the oven to 220C/425F/gas mark 7.

Step 3
In a large bowl, toss the whole chicory heads with the oil, half a teaspoon of salt and a quarter-teaspoon of pepper.

Step 4
Heat a large saute pan on a high flame, then sear the chicory (in batches, if need be) for three to four minutes, turning them three or four times while they cook, so they get well seared all over.

Step 5
Arrange the chicory in a 17cm x 28cm ceramic ovenproof dish, then pour over the stock, scatter over half the thyme and bake, uncovered, for 25-30 minutes, until the chicory is soft.

Step 6
Meanwhile, in a medium bowl mix the flour, sugar, lemon zest and a pinch of salt.

Step 7
Add the butter to the bowl and rub it into the flour with your fingertips, until the mix takes on the consistency of breadcrumbs, much as you would when making a crumble.

Step 8
Remove the chicory from the oven, gently stir in the chestnuts and scatter over the bacon.

Step 9
Top with the crumble mix, scatter over the remaining thyme and return to the oven for 10 minutes more, until the crumble is golden and the sauce thick.

Step 10
Leave to rest for 10 minutes before serving.