Balsamic-glazed Red Chicory

• 4 tablespoons olive oil
• 4 large, plump red chicory, trimmed and cut in half lengthways
• 125 ml

The sweet balsamic glaze makes the perfect foil for the buttery chicory. The bitter-sweet flavours of this dish make it an excellent accompaniment to chicken, lamb or, my particular favourite, topped with crisply fried slices of calf’s liver.

Heat the oil in a heavy-based saucepan over a low heat. Add the chicory and cook for 5-8 minutes, until it begins to wilt. Add the vinegar and red