Homegrown: Chicory

Chicory sharpens up and complements an old favourite perfectly.

INGREDIENTS

3-4 prepared chicons 250g (8¾oz) macaroni, cavatappi or similar pasta 5 tablespoons cornflour ¼-½ teaspoon of mustard powder Freshly ground black, ground white and cayenne pepper 600ml milk 200g (7oz) mature Cheddar, grated 150g (5¼oz) ham, cut into matchsticks 1 tablespoon fine, dry breadcrumbs

METHOD

You’ll need a greased, ovenproof dish

Cook prepared chicons in boiling water for around 6-7 minutes until just tender. Stand upright in a small colander to drain and set aside.

Meanwhile cook and drain pasta in the usual way.

Combine cornflour with mustard and pepper and mix to a smooth paste with 2-3 tablespoons cold milk in a small, heavy-bo omed pan. Gradually incorporate the rest of the milk, stirring constantly.

Bring to the boil, stirring until smooth and thick. Remove from heat and stir in cheese, reserving some for the topping.

Stir cooked, drained pasta and ham into sauce and halve or quarter cooked chicons.

Pour half macaroni cheese into dish, arrange chicons on top, cut sides down. Pour remaining macaroni cheese on top. Combine breadcrumbs and remaining cheese and sca er down centre of top.

Bake for around 20 minutes in a preheated oven: 180C (fan ovens) or equivalent until golden brown. Serve immediately with crusty bread.