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Ingredients
- 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
Method
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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.
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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.
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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.
Nutritional Information
- Fat 11.1g
- Carbs 23.2g
- Fibre 0.9g
- Protein 1g
- Salt 0.01g
