Instructions: Trim the chicory. Pack into a deep sided frying pan in a single layer.

Drizzle honey and lemon juice over, add a little salt and dot with butter.

Pour over enough water to almost cover. Cover and bring up to the boil.

Uncover and simmer gently, turning once or twice until the water has virtually all evaporated leaving just a thick syrup. Start turning the chicory in the syrup as they begin to brown, so that they are nicely coated in the caramelised syrup. Whip of the heat before they burn and serve.

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