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Ingredients

  • butter
  • 8 rashers smoked streaky bacon, chopped
  • 1 fat clove garlic, thinly sliced
  • 4 heads chicory, halved lengthways
  • 200ml cider

Method

  • STEP 1

    Melt a knob of butter in a large frying pan with a lid and cook the bacon until it starts to go golden at the edges. Add the garlic and cook briefly then scoop everything out.

  • STEP 2

    Add the chicory to the pan cut-side down (with a bit more butter if needed) and cook until it gets a really good caramelised colour. Turn the chicory over, add back the bacon and garlic with the cider and bring to the boil. Put the lid on and simmer for 12-15 minutes or until tender.

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