Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

The emblematic torpedo-shaped vegetable of both Belgiums and of French Flanders. (Do not confuse with Batavian endive or escarole.) Francophones call it chicon, nederlandophones call it witloof. Whatever name it’s going under it is unmissable. It is also versatile. Raw, it adds a bracing bitterness to salads.


  • endives
  • butter
  • powdered caraway


Cut each endive in two along its length. Spice them, and cook slowly in butter in a vessel with a tight-fitting lid – 140°C for 60 minutes.