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

Ingredients

Metric

Imperial

Method

1
Place the orange juice, stock, Madeira, star anise and thyme in a pan and gently heat for 30-40 minutes to infuse
2
Slice the chicory lengthways, discarding any damaged outer leaves. Trim the root slightly, but make sure enough remains to hold the leaves together
3
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
4
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
5
Once the liquid has reduced and thickened slightly and the chicory is tender, remove from the heat
6
Serve the chicory on a platter cut-side up and drizzle with the syrupy juices left in the pan
7
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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