Endives au Jambon

This dish, chicory & ham in a bechamel sauce, is one I cook very regularly throughout autumn & winter. I learnt this recipe from a charming elderly lady when I lived in the south of France. I just adore the contrast between the bitterness of the chicory & the creamy indulgence of the cheese & bechamel sauce.

4 Servings

Ingredients:

4 chicories

4 slices of ham

60gr butter

50gr flour

60cl milk

A pinch of ground nutmeg

S&P

Grated gruyere cheese (cheddar works too)

Instructions:

Heat oven to 200c.

Remove the bitter core of each chicory by cutting a cone like shape into the bottom of each one. Tie cooking string around each one to keep the leaves together.

Dunk into boiling water for 10-15 minutes then allow to drain well in a sieve.

Create a bechamel sauce by melting the butter, adding in the flour on low heat & whisking vigorously as you slowly pour in the milk, to avoid lumps forming. Allow to heat to a gentle simmer & add a pinch of nutmeg, S&P.

Remove string from chicory & wrap each one tightly with a slice of ham. Place in a deep oven dish & pour over the bechamel sauce. Top with a generous layer of grated cheese & bake for 30 minutes.