chicory bakes nicely - from The River Cafe, 'Cicoria al Forno
6 heads of chicory; 2 oz butter; 4 oz pancetta chopped; 2 oz fresh breadcrumbs; finely grated zest and juice of 2 lemons; 3 tablespoons chopped parsley; 4 oz parmesan; 8 fl oz double cream; salt and pepper
oven 190 c
grease a shallow oven proof dish - slice the chicory in quarters and layer the dish with it - mix pancetta with the breadcrumbs, lemon zest, parsley and half the parmesan and season - scatter this over the chicory, pour over the lemon juice and dot with butter - cover with foil and bake 40 mins - remove foil, pour over the cream, sprinkle with the remaining parmesan and bake another 15 mins