Braised Chicory with Bacon with Cider

Chicory braised with bacon, cider and garlic

  • serves 4
  • Easy

This chicory braised in cider with golden bacon strips and garlic would be good served with roast chicken and mash. The chicory takes on all the flavours of the smoked bacon and cider while cooking



  • butter
  • smoked streaky bacon 8 rashers, chopped
  • garlic 1 fat clove, thinly sliced
  • chicory 4 heads, halved lengthways
  • cider 200ml


  • Step 1

    Melt a knob of butter in a large frying pan with a lid and cook the bacon until it starts to go golden at the edges. Add the garlic and cook briefly then scoop everything out.

  • Step 2

    Add the chicory to the pan cut-side down (with a bit more butter if needed) and cook until it gets a really good caramelised colour. Turn the chicory over, add back the bacon and garlic with the cider and bring to the boil. Put the lid on and simmer for 12-15 minutes or until tender.