Serves 2 as a starter or side dish.
4 heads green or red chicory, trimmed and halved lengthways
2 tsp clear honey
½ large orange, juice only
Salt and freshly ground black pepper
Preheat the oven to 180C/350F/Gas 4.
Rub half the butter quite thickly over the bottom of an ovenproof dish.
Pack the chicory halves, in a single layer, into the dish.
Drizzle over the honey and orange juice and season with salt and freshly ground black pepper.
Dot with the remaining butter.
Transfer to the oven and cook, uncovered, for about an hour, turning and basting the chicory every so often.
Keep an eye on things towards the end of the cooking time so you don’t end up with burnt chicory.
Take the dish out of the oven when the juices have reduced to a few spoonfuls of thick syrup and the chicory is looking suitably caramelised.
Serve warm as a side dish or sprinkle with walnuts towards the end of cooking and serve as a main course.