50g/2oz/4 tbsp butter
6 chicory (Belgian endive), heads, trimmed
125ml/4fl oz/½ cup white wine
salt and ground black pepper
chopped fresh chives to serve
1 Preheat the oven to 190°C/375°F/Gas 5.
2 Grease a large ovenproof dish with 15g/½oz/1 tbsp butter and place the chicory in the dish.
3 Season with salt and pepper, add the wine and dot the remaining butter over the top. Cover with foil and cook in the oven for 1 hour or until soft. Sprinkle with chives and serve.