Caramelised chicory with orange, blue cheese and walnuts

This caramelised chicory recipe sees the bitter leaves charred in a pan before being braised in star anise-infused orange juice and stock until tender. The walnuts and shallots on top add crunch, while the crumbled Stilton lends a salty, creamy finish.

First published in 2018





Place the orange juice, stock, Madeira, star anise and thyme in a pan and gently heat for 30-40 minutes to infuse
Slice the chicory lengthways, discarding any damaged outer leaves. Trim the root slightly, but make sure enough remains to hold the leaves together
Sprinkle the cut sides with a little brown sugar and the smoked salt. Place a large deep-sided nonstick frying pan over a medium heat and place the chicory cut-side down in the pan
Cook until a nice dark caramelised colour, then add the orange juice infusion and bring to the boil. Turn the heat down a little and place a lid over the pan
Once the liquid has reduced and thickened slightly and the chicory is tender, remove from the heat
Serve the chicory on a platter cut-side up and drizzle with the syrupy juices left in the pan
Finish with a sprinkling of the walnuts, crispy onions, orange zest and crumbled Stilton

Paul Welburn has years of Michelin-star cooking behind him, holding a star for five years at restaurant W1.

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