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  • 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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