BRAISED WITLOF WITH PANCETTA CRUMB

Serves 6-8

1½ tbsp olive oil

100g finely diced pancetta

2 garlic cloves, finely chopped

40g butter

1 cup (130g) coarse sourdough crumbs

6 witlof, ends trimmed, halved lengthways, coarse outer leaves removed 1 tbsp thyme leaves, extra sprigs for garnish

1 cup chicken stock

⅓ cup dry white wine or dry vermouth

¼ cup light cooking cream, optional

1 tbsp lemon juice

Sea salt and cracked black pepper, to season

Heat half of the oil in a large non-stick frying pan over a medium heat. Put pancetta and garlic in pan. Cook, stirring occasionally, for 3 minutes or until pancetta is golden. Add half of the butter and allow to melt. Add crumbs and cook, stirring occasionally, for 8-10 minutes or until crisp. Transfer pancetta crumb to bowl. Set aside.

Add remaining oil and butter to same pan and put over a medium heat until butter is foaming. Add witlof and cook for 3 minutes on each side or until light golden.

Stir in thyme leaves, chicken stock and dry white wine. Bring to a simmer. Cook, without stirring, for 7-10 minutes or until witlof is tender when stalk is pierced with the tip of a knife. Transfer witlof to a serving platter and cover to keep warm.

Add cream, if using, and juice to mixture in pan, season and stir to combine. Simmer for 3 minutes or until reduced and thickened slightly. Pour sauce over centre of witlof and sprinkle with pancetta crumb. Garnish with extra thyme. Serve.