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Ingredients
- 8 heads chicory
- 50g butter
- juice 1 lemon
- 200ml dry sherry
- 2tbsp sugar
Method
- Cut the chicory in half lengthways. Melt the butter in a pan, and add the chicory.
- Squeeze the lemon juice over, pour in the sherry and sprinkle on the sugar. Bring to the boil, then cover and leave on a low simmer for 20 minutes or until softened.