Heat a wide pan and add half the butter. Once it has melted and is sizzling, add the onion and cook over a high heat until it’s caramelized to a good deep golden colour, then add the sultanas and mix them in. Cook for a minute or so, stirring frequently, until the sultanas swell a little, at which point their sugars are heating up. Add the vinegar and
Place the pan back on the heat and add the remaining butter. When it’s sizzling, place the chicory in, cut side down, and cook over a moderate heat until they turn golden – make sure the sugar doesn’t burn though. Take the pan off the heat and sit the chicory on top of the onions, cut side facing up.
Put the cream, 3 tablespoons water and the cheese in the pan and bring to the boil, then pour the mixture over the chicory. Seal the dish tightly with foil, place in the centre of the oven and
© 2007 Peter Gordon. All rights reserved.