- 25g/1oz butter
- 4 heads 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 thickly over the bottom of an ovenproof dish, then 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 roast, uncovered, for about an hour, turning and basting the chicory every 15 minutes. Keep a close eye on proceedings towards the end of the cooking time and 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.