Bitter Sweet Chicory Recipe | Abel & Cole

Bitter Sweet Chicory

Cooking time
Serves2-4 people
Bitter Sweet Chicory

Chicory is gorgeous raw (quartered lengthwise) and dipped into a blue cheese dressing. You can also use the leaves like little food boats and pile all sorts of wonderful flavours into them. But if you fancy something completely different, try this cooked, bitter-caramelised, almost lacquered version.

16 ratings


  • 2-4 chicory
  • A lump or two of butter
  • Sea salt and freshly ground pepper
  • 1 glass of orange juice
  • 1 squeeze of honey or agave syrup
  • A handful of parsley, chervil or coriander, to serve (optional)

Amazing alongside pan-fried fish or with puy lentils.

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1. Halve your chicory lengthwise. Carve out the smooth little triangle bit of white in the centre – removing it helps it cook more evenly.
2. Get a frying pan quite hot. Add a lump of butter. Let it sizzle and froth.
3. Add your chicory halves, cut-side down. Season.
4. Let them cook for a mo. Then, add enough orange juice to come about 3/4 way up chicory - so just the arched back is peeping up. Let it bubble up for a mo. Cover and cook until the chicory are tender.
5. Uncover the pan. Drizzle in the honey/agave. Let the sweetened juice reduce down to a thick, dark, toffee-like syrup. The cut-side of the chicory should be nicely golden.
6. Arrange in a dish. Scatter herbs over the top and serve.
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