Spiced Glazed Chicory Side Dish Recipe

Spiced glazed chicory

  • serves 4
  • Easy

A side dish of chicory caramelised then braised in orange is a perfect accompaniment for duck or pheasant



  • unsalted butter 50g
  • chicory 4 heads
  • golden caster sugar 4 tbsp
  • oranges 3, juiced
  • Cointreau or Grand Marnier a splash
  • coriander seeds 1 tsp, crushed
  • star anise 1, crushed


  • Step 1

    Take a knob of butter from the 50g and heat in a large frying pan. Cut the chicory lengthways from tip to toe then put in the pan cut-side down. Cook until coloured and golden then take out and put cut-side up in a roasting tray.

  • Step 2

    Dot with the remaining butter, sprinkle with the sugar then pour over the orange juice and cointreau. Add the coriander seeds and star anise, season and cover with a damp piece of baking paper.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Roast for 20-30 minutes or until tender. Check the liquid isn’t drying up during this time. If it does, add a splash of water or vegetable stock.

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Nutritional Information

  • Fat 11.1g
  • Carbs 23.2g
  • Fibre 0.9g
  • Protein 1g
  • Salt 0.01g