Slow-roasted Radicchio with Pancetta and Raisins

• 2 garlic cloves, crushed
• 100 ml (3½ fl oz) olive oil

This bitter salad leaf is often served cooked in Italy, its home country. Here it is partnered with bacon and sweet raisins.

Mix together the garlic, olive oil, thyme, vinegar and raisins to make a marinade, then season and set aside. Blanch the radicchio in boiling water for 5 minutes or until just tender, then drain well. Add the radicchio to the marinade and toss to coat. Cover with