Caramelised chicory

For the chicory, remove any damaged outer leaves and cut in half lengthways

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

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

Remove the chicory from the pan and serve immediately. Alternately, the chicory could be reheated in the oven if not ready to serve straight away