For the chicory, remove any damaged outer leaves and cut in half lengthways
2 white chicory
2
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
100ml of soy sauce
200ml of orange juice
50g of butter
4
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