By Anthony Demetre
Since we started getting radicchio and its siblings so readily in this country, the less showy but immensely satisfying chicory seems to have become increasingly overlooked. This very simple dish works well with any roast or grilled meat.
Preheat the oven to 130°C/gas 1.
In a gratin or deep roasting pan, heat 50g of the butter and the olive oil, and colour the chicory all over in this until nicely golden brown. Add 100 ml.