CHICORY WITH GOATS’ CHEESE SAUCE
Prep time 15 mins Cooking time 30 mins Serves 4
2 cups chicken stock or water 1-2 tbsp lemon juice 4 heads chicory (endives) 250g beef bacon, cooked until crispy FOR THE SAUCE 1-2 tbsp butter, plus extra for greasing
1 tbsp flour 1 cup milk 100g soft goats’ cheese 1 tbsp mustard 3 tbsp breadcrumbs
Preheat the oven to 180°C. Bring stock and lemon juice to the boil, add chicory and simmer for 10 mins. Drain, place on a clean tea towel and press to remove liquid. Chop the beef bacon and keep aside. Grease a baking dish. Arrange chicory in the dish in a single layer. Melt 1-2 tbsp butter in a small saucepan, then add flour, stirring for a minute or two. Remove from heat and gradually whisk in milk. Return to heat and stir until simmering. Crumble in goats’ cheese, remove from heat and stir, together with the mustard, until well blended. Season. Pour sauce over the chicory and scatter with breadcrumbs and beef bacon. Bake for 15 mins or until golden and bubbling. Serve with a dressed leafy salad.