Name: Chicory roasted with thyme & bacon
Cook time: 1 h
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 4 large heads of white chicory; 4 tbsp olive oil; 6 bay leaves; 6 thyme sprigs; 12 peeled whole garlic cloves; 6 slices dry-cured back bacon; serve straight from the oven with hunks of wholemeal bread

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Chicory roasted with thyme & bacon

Chicory roasted with thyme & bacon

Geraldene Holt

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Serves 4

Easy

Cook: 1 hr

A star rating of 4 out of 5.3 ratingsRate

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A simple supper dish that'll tickle your taste buds; Chicory roasted with thyme & bacon

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Ingredients

Nutrition

Units:

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4 large heads of white chicory
4 tbsp olive oil
6 bay leaves
6 thyme

sprigs
12 peeled whole garlic cloves
6 slices dry-cured back bacon
serve straight from the oven with hunks of wholemeal bread

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Nutrition: per serving

kcal225
fat19g
saturates4g
carbs5g
sugars0g
fibre1g
protein9g
salt1.76g

Method

step 1

Preheat the oven to fan 180C/conventional 200C/gas 6. Trim away the stalk ends of the heads of chicory, discard any limp outer leaves and quarter the vegetables lengthways.
step 2

Brush a shallow baking dish with 2 tbsp olive oil, then add the chicory. Tuck the bay leaves and thyme sprigs in between the chicory, scatter the peeled whole garlic cloves on top and drizzle over 2 more tbsp olive oil and salt and pepper to taste. Cover with foil and bake for 30 minutes.
step 3

Cut the bacon into strips and scatter over the chicory, then return the dish, uncovered, to the oven for about 30 minutes until the bacon is crisp. Serve straight from the oven, with hunks of wholemeal bread.

Recipe from Good Food magazine, February 2004

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A star rating of 4 out of 5.3 ratings

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