1 kg/2 1⁄4 lb white chicory heads 25 g/1 oz butter, plus extra for greasing
100 g/3 1⁄2 oz cooked ham, coarsely chopped 300 ml/1⁄2 pint Bechamel Sauce


1.Cook the chicory in salted, boiling water for 15 minutes. Drain, squeeze out the excess liquid and chop coarsely. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Grease an ovenproof dish with butter. Heat the butter in a frying pan, add the chicory and cook over a low heat, stirring occasionally, for about 10 minutes.
3.Place the chicory in the prepared dish, sprinkle the ham over the top and spoon on the bechamel sauce to cover. Bake for 10 minutes.

Leave a Reply

Your email address will not be published.