Chicory, honey roast ham and parmesan gratin

Serves 2-4 Starters and mains

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Method

Make in 2 separate gratin dishes or pie tins, or 1 larger dish.

Thinly trim the root ends from the chicory keeping the leaves intact. Melt the butter in a heavy-based, lidded saucepan large enough to hold the chicory in a single layer. Add the chicory and fry until it turns golden on all sides. Take it off the heat, add the olive oil, lemon juice and 100ml water and sprinkle over a little salt. Cover and on a low to medium heat let the chicory poach for 8-10 minutes.

Meanwhile, preheat the oven to 180C/350F/Gas 4. Grease an ovenproof, shallow, rectangular gratin dish or dishes. Tear half the ham into the bottom of the dish and drain the chicory using a slotted spoon as you place them in the dish in a single layer, leaving as much liquid behind as possible. Tear and tuck the rest of the ham around and in between your chicory.

Put the crème fraîche in a pan and bring to a simmer, then gently heat for 4 minutes on a very low heat. Stir in 25g of the parmesan and nappe (coat) the chicory. Scatter with the rest of the grated parmesan and a grinding of black pepper. Bake for 10-15 minutes until golden.