simple.

Show some love for the veg and your meal will have standout appeal – for the big day or any other day

Chicory gratin

Serves 5-6 as a side

Hands-on time 40 min

Simmering time 20 min

MAKE AHEAD

Assemble the gratin a few hours ahead. Cool, then cover and chill.

Bake in a 160ºC fan/gas 4 oven for 30-40 minutes until piping hot and golden.

KNOW- HOW

Chaource is a soft French white-rind cheese. Buy it from cheesemongers and larger supermarkets. If you can’t find it, use another similar cheese such as brie. Chaource isn’t vegetarian but British brie-style cheeses such as Somerset brie often are.

Use another white dessert wine such as monbazillac if you prefer.

• 600ml whole milk

• 1 bay leaf

• 2 thyme sprigs

• 2 garlic cloves, crushed

• 70g unsalted butter

• 800g chicory (red, white or a mix), halved lengthways

• 8 shallots, peeled and halved

• 6 tbsp muscatel wine (see Know-how)

• 50g plain flour

• Whole (250g) chaource, or veggie equivalent if it needs to be, sliced – see Know-how

1 Put the milk, bay, thyme and garlic in a pan over a medium heat. Bring to a simmer, then remove from the heat and set aside to infuse and cool.

2 Melt 20g of the butter in a pan over a medium heat. Add the chicory, shallots, muscatel and a splash of water. Season with salt, then reduce the heat to low. Cover the pan with a lid and braise the chicory for 25-30 minutes until tender.