Chicory & Brussel Sprout Gratin Topped with Crispy Bacon

Recipe:
Preheat the oven to 200°C/180°C fan.

Peel off the outer leaves of the chicory and shred them with a knife. Cut the chicory hearts in half lengthways. In a hot pan, add the oil and fry the chicory cut-side down for 2 minutes until caramelised and well coloured. Place onto some kitchen roll to remove excess oil. Add the sliced onion, shredded chicory leaves, sprouts, a pinch of salt and a twist of pepper to an oven-proof dish.

Arrange the chicory on top with the cut side up. Pour over the double cream and cook in the oven for 20 minutes, or until golden and bubbling. Add the Parmesan cheese and pop back in the oven for a further 10 minutes.

Lay the bacon on a baking tray and cook in the oven for 12 minutes until it’s crispy. Remove from the oven, drape the crispy bacon rashers over the top and serve.