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Chicory has many other namesakes; endive, radicchio, Belgian endive, witlof... the list is endless. In this chicory recipe from Josh Eggleton, the vegetable is caramelised and cooked with soy and orange juice to create a delicious side.
Heat a small amount of vegetable oil in a hot frying pan. Sprinkle the chicory with a little caster sugar over the cut surface and caramelise in the hot frying pan, cut-side down, until golden brown
caster sugar
vegetable oil
3
Add the soy sauce, orange juice and butter. Cover the pan with a lid or circle of greaseproof paper and cook for 5-6 minutes until tender and evenly coated - be sure to baste the chicory with the cooking liquid regularly to reach the desired finish
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Caramelised chicory
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