The renowned bitter taste of chicory is often shunned for more popular salad leaves, but once you’ve tasted it in this recipe you’ll never look back. Crisp leaves, pungent cheese and crunchy walnuts makes this a decadent starter or platter as part of a posh buffet. No time is needed to whip this up and even less time to eat it!
- 2 chicory heads, leaves peeled off and washed
- 100g walnuts, halved
- 200g Stilton, crumbled
Place the chicory leaves onto a large serving platter, fill each leaf with a crumbling of Stilton and a few walnut halves. Serve.
Top tip for making Chicory boats
Chicory becomes more bitter as soon as it is picked, so try to buy it fresh and use as soon as possible.