26 December 2012,03:49 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Salt the water, add the lemon juice and bring to the boil.
  • Add the chicory heads lower the heat and cook for about 10 minutes. Drain, reserving the cooking liquid.
  • Heat the oil in a small pan, stir in the flour and cook until golden.
  • Gradually add the reserved cooking liquid and the stock, stirring constantly.
  • Add the mustard and bring to the boil, stirring constantly.
  • Add the par-cooked chicory and cook for a further 10 minutes over a very low heat until just tender.
  • Transfer to a warmed serving dish and sprinkle with the chopped dill.


  • Salt
  • 250 ml water
  • Juice of 2 lemons
  • 8 heads of chicory, trimmed
  • 2 tablespoon Cooking oil
  • Scant 2 tablespoon plain whole meal flour
  • 300 ml vegetable stock
  • Scant 4 tablespoons made mild mustard
  • 2 tablespoon chopped dill

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