Wilted chicory with blue cheese and brandy sauce
This is an indulgent, heavenly accompaniment dish that's seriously good for a special occasion meal. Particularly delicious with red meat, serve this as a vegetable side dish or as a bed to hold a juicy rib-eye or fillet steak.
Chicory is much more than a salad leaf - slicing and cooking in this way is a perfect demonstration of its versatility and potential.
Heat the olive oil in a non-stick frying pan and add the garlic to cook through gently - do not allow it to brown.
Add the sliced chicory and season well.
Wilt the leaves slightly (this should only take about 3 minutes) then add the cream, the brandy, the cheese and the parsely. Cook for a further couple of minutes, stirring.
Taste and season again to suit.