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  • 50g unsalted butter
  • 4 heads chicory
  • 4 tbsp golden caster sugar
  • 3 oranges
    juiced
  • a splash Cointreau or Grand Marnier
  • 1 tsp coriander seeds
    crushed
  • 1 star anise
    crushed

Nutrition:

  • fat11.1g
  • carbs23.2g
  • fibre0.9g
  • protein1g
  • salt0.01g

Method

  • step 1

    Take a knob of butter from the 50g and heat in a large frying pan. Cut the chicory lengthways from tip to toe then put in the pan cut-side down. Cook until coloured and golden then take out and put cut-side up in a roasting tray.

  • step 2

    Dot with the remaining butter, sprinkle with the sugar then pour over the orange juice and cointreau. Add the coriander seeds and star anise, season and cover with a damp piece of baking paper.

  • step 3

    Heat the oven to 200C/fan 180C/gas 6. Roast for 20-30 minutes or until tender. Check the liquid isn’t drying up during this time. If it does, add a splash of water or vegetable stock.

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