A head of Treviso precoce chicory from the market garden. This is one of around 30 different varieties that we grow at Trill. Chicory is one of our favourite vegetables. It's great for salads but also for cooking - roasted or braised is good. We put them in a roasting tin, with a bit of white wine, a little stock and seasoning and then roast until they have caramelised a bit. This can also be done in a pan on the hob.
Heads of chicory keep really well in the fridge - for up to a couple of weeks or more (you might just need to take a leaf or two off from the outside if they are kept for a while).
