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Chicory
about this product

Chicory is a crisp, slightly bitter leafy vegetable that adds depth and balance to both simple sides and hearty mains. Its firm texture holds up well to cooking — caramelising brings out natural sweetness, while braising softens bitterness into rich, mellow flavour. Whether paired with citrus and herbs or slow-cooked with savory aromatics, chicory brings vibrant colour and satisfying complexity to your plate.

Chicory 1
recipes
Recipe 1
Recipe 2
Caramelised Chicory with Orange and Thyme

Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: ~30 minutes
Serves: 4

Caramelising chicory softens its bitterness and pairs it with bright orange and fragrant thyme for a sweet-savory side dish that complements roasted meats or grain bowls.

Ingredients

  • 4 heads chicory (endives), halved lengthways

  • 2 tbsp olive oil

  • 1–2 tbsp butter (optional)

  • 1 orange, zest and juice

  • 1–2 sprigs fresh thyme

  • Salt and black pepper, to taste

  • Optional: a drizzle of honey or balsamic glaze

Method

  1. Heat pan: Warm olive oil (and butter if using) in a large skillet over medium heat.

  2. Add chicory: Place chicory cut-side down in the pan. Cook 4–5 minutes until edges start to brown.

  3. Season: Season with salt and pepper.

  4. Add citrus & herbs: Add orange zest, orange juice and thyme sprigs.

  5. Finish cooking: Cook 10–12 minutes more, turning chicory halves so they caramelise evenly and absorb the citrus-thyme flavour.

  6. Serve: Transfer to a plate and drizzle with honey or balsamic glaze if you like.

Recipe source: Tesco Real Food

Chicory 2
Braised White Chicory

Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: ~40 minutes
Serves: 4

Braised white chicory becomes deeply tender and rich in flavour as its slight bitterness mellows in a fragrant broth — perfect as a comforting side or a base for robust mains.

Ingredients

  • 4–6 heads white chicory (Belgian endive), trimmed and halved

  • 2 tbsp olive oil or butter

  • 1 onion, sliced

  • 2 garlic cloves, minced

  • 200 ml vegetable or chicken stock

  • 1 tsp thyme leaves

  • Salt and black pepper, to taste

  • Optional: splash of white wine or lemon juice

Method

  1. Prep pan: Heat olive oil or butter in a wide pan over medium heat.

  2. Sauté aromatics: Add sliced onion and garlic and cook 3–4 minutes until softened.

  3. Add chicory: Place halved chicory in the pan, cut-side down.

  4. Add liquid & herbs: Pour in stock (and wine or lemon juice if using) and sprinkle over thyme. Season with salt and pepper.

  5. Braise: Cover and simmer 20–25 minutes until chicory is tender and flavours are well developed.

  6. Serve: Remove lid, cook off excess liquid if needed, and serve warm.

Recipe source: Fine Food Specialist

Chicory 1
Chicory
Recipe 2
Tab titel 1

Chicory is a crisp, slightly bitter leafy vegetable that adds depth and balance to both simple sides and hearty mains. Its firm texture holds up well to cooking — caramelising brings out natural sweetness, while braising softens bitterness into rich, mellow flavour. Whether paired with citrus and herbs or slow-cooked with savory aromatics, chicory brings vibrant colour and satisfying complexity to your plate.

Chicory 1
Tab titel 2

Chicory is a crisp, slightly bitter leafy vegetable that adds depth and balance to both simple sides and hearty mains. Its firm texture holds up well to cooking — caramelising brings out natural sweetness, while braising softens bitterness into rich, mellow flavour. Whether paired with citrus and herbs or slow-cooked with savory aromatics, chicory brings vibrant colour and satisfying complexity to your plate.

Chicory 1

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