Nigel Slater’s recipe for chicory and haricot bean gratin
A sumptuous, warming, cheesy veg midweek treat
Bring a large, deep pan of lightly salted water to the boil. Trim 6 medium-sized heads of white chicory, discarding any discoloured leaves.
Lower the heat so the water just simmers, then cook the whole heads of chicory for about 7 or 8 minutes until they are just starting to soften. Drain and set aside.
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