Caramelised Endive with Capers and Lemon

• 8 large heads of Belgian endives (chicory)
• 60 g caster sugar
• juice of

Trim any discoloured leaves from the endives and put them into a saucepan with 30 g of the sugar, the lemon juice and 2 teaspoons of salt.

Cover with water, bring to the boil, put on the lid and simmer for 20 minutes.

Remove from the water with a slotted spoon and drain on some kitchen paper.

Pre-heat the oven to