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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.


2 large heads of chicory cut into chunky slices
2 tbsp olive oil
2 cloves of crushed garlic
Salt and pepper
100g crumbled blue cheese
2 tbsp chopped parsley
2 tbsp brandy
250ml double cream


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.