Ingredients

Method

• 8 endives or chicory bulbs
• 1 lemon, juiced
• 75 g butter
• 75 g flour
• 2 cups milk
• Sea salt and freshly ground black pepper, to taste
• 1½ nutmeg
• 300 g Royal Ashton cheese or Gruyère, grated

Method

Ingredients

Preheat the oven to 180°C.

Boil the endives or chicory in salted water with the lemon juice for 8–10 minutes. Refresh in iced water, then gently squeeze out any excess water.

Melt the butter in a pan over a low heat, then whisk in the flour and cook for 1 minute. Slowly add a little milk at a time, whisking continually until smooth and thick. Simmer for a further minute, stirring continually, and season to taste.

Add 1 t nutmeg and 250 g cheese and cook for 15 minutes over a low to medium heat until the sauce thickens.

Place the endives in a large ovenproof dish and top with the cheese sauce. Sprinkle over the remaining cheese and nutmeg, then bake for 20–25 minutes, or until bubbling and golden.