Braised endive gratin
SERVES 6 We often cook and serve endive in the autumn and winter months, when they are readily available at the market. We enjoy them in salads with other greens, roasted with just a drizzle of olive oil, salt and pepper, or braised in flavourful vegetable or chicken stock. When shopping, look for fresh endive that are compact and crisp, bright in colour and unblemished.
2 garlic cloves, bruised
2 tbsp butter, plus extra for greasing
3-4 slices day-old bread or lightly toasted fresh bread 9 small Belgian endive (witlof) 960 ml chicken stock
18 slices jambon cru (dry-cured ham) or prosciutto
125 ml thickened cream
220 gm finely grated Comté or Gruyère
Preheat the oven to 175°C. Rub the base and sides of six individual 375ml gratin dishes with the bruised garlic then butter the dishes.
Tear the bread into pieces, place them in a blender and pulse until coarsely ground.
Halve the endive lengthways, remove any rough outer leaves, and trim the root ends, then place cut-side down in one layer in a large, deep frying pan. Add the chicken stock and bring to the boil, then reduce the heat and braise, adjusting the heat as needed to maintain a simmer, until just tender (3-5 minutes). Transfer endive to a plate and set aside until cool enough to handle; reserve stock.
Use a paring knife to remove the tough root ends of the endive, being careful not to separate the leaves. Season to taste, then wrap each endive half in a slice of jambon cru.
Spoon 1 tbsp cream into each gratin dish. Place three endive halves, cut-side down, in each dish. Drizzle 1 tbsp reserved chicken stock over each endive (reserve remaining stock for another use, such as making soup). Cut the butter into small pieces and scatter over the gratin dishes, then drizzle with the remaining cream. Divide the cheese among the dishes.
Place gratin dishes on an oven tray and bake for 25 minutes, then sprinkle the breadcrumbs over each gratin dish and bake until bubbling and the breadcrumbs are nicely browned (about 5 minutes). Serve immediately.