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Chicory with White Bean Puree


Adapted from Diana Henry’s radicchio recipe. Watercress works too.


Olive oil, lemon juice, salt and pepper
½ onion, roughly chopped and 1 garlic clove, crushed
2 x tins cannellini beans, drained and rinsed
150ml water or stock
4 heads chicory, 2 red onions
4 tbsp balsamic vinegar


For the bean purée, heat a glug of oil in a saucepan and gently cook the onion to soft. Add garlic, beans, stock or water and seasoning. Cook over a medium heat for about four minutes. Blitz with 4tblsp olive oil and a good squeeze of lemon juice. Adjust seasoning and set aside.
Quarter the chicory. Peel & halve the onions, trim the base and cut into crescent moon-shaped wedges 2cm wide at thickest part. Put in dish with a 3tbsp oil, vinegar and seasoning. Stir to coat and set ~10 min.
Heat a griddle pan until hot and cook onions quickly until well coloured. Reduce heat to low cook onions further until soft.
Increase heat and add the chicory. Let it get a good colour on each side. Spoon bean purée into a dish (warm first if desired), top with chicory and onions, season, drizzle with oil and serve.


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