Braised chicory

Halve six heads of chicory lengthways. Heat 120g salted butter in a large frying pan and cook the chicory cut-side down for 10 minutes or so, until well caramelised. Pour over chicken or vegetable stock to barely cover, add a squeeze of lemon juice plus a scattering of salt and pop on a lid. Simmer very, very gently for 20 minutes until tender (it’s fine to do this earlier in the day and reheat).